All you need is this and this!
Ingredients:
As many Collard Greens as you like (I used 1 lb and it made about 2 servings)
1 T Salt
1 T Olive Oil
1/4 cu apple cider vinegar
1 t smoke seasoning (make sure it's vegetarian - Trader Joe's African Smoke Seasoning grinder certainly is!)
Apple Cider Vinegar to taste
A quick note on the TJ's Smoke Seasoning:
African-grown paprika is slow-smoked for 48 hours over a sustainable African hardwood called Acacia Saligna, commonly used as barbecue coals. This process enriches the paprika with a smoky, roasted flavor that evokes the South African braai, or barbecue. The smoked paprika is blended with sea salt, garlic and basil and packaged in a grinder, giving you fresh-ground flavor in every twist.
Now... on to the collards!
De-stem, rinse, and chop your collards!
In a large skillet, head 1 T olive oil over high heat. Add collards and stir until they brighten in color and slightly wilt. They should look like this:
Add the 1/4 cu apple cider and the smoke seasoning. I call for 1 t in the recipe, but it's about 15 grinds if you are using the grinder. Don't try to grind into a teaspoon!
Can you smell it?
Cover and let simmer until it reaches your desired collard consistency. This may only take 5 minutes if you like a crunch collard or up to an hour if you prefer a creamy collard. Season with the apple cider vinegar and ENJOY! This will definitely be featured on my Thanksgiving table! I am thankful for Collards!
