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Lizzie's Mom is from Dalton, Georgia and is a great cook. She is my go-to when I am making anything with a southern twist. This is my take on collard greens using a mix of hearty greens. They are great as a side to anything pork, but just as comfortable on the plate with some of my fried chicken. Remember when cooking greens there is a ton of shrinkage so visualize how much you want cooked and increase that by close to 10 times raw.
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Remove the tough stems of the greens and discard. Roughly chop the greens and tender stems and add them to the pan with the chile flakes and a large pinch of salt. Cover and cook over low heat for 10 minutes.
Remove the lid and add the vinegar and sugar. Put the lid back on and cook for an additional 30 minutes.
Remove from the heat and check your seasoning; if it's not spicy enough for you, add your favorite hot sauce to taste.
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Braised Collard Greens, Mustard Greens, and Red Swiss Chard
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By docalf
Columbus, GA
on August 20, 2012
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Though I regularly fix collard greens for my son, I, personally, am not a big "greens" fan. However, I decided to try this recipe because of other reviews and because it was different from the way I learned to cook greens. These greens are PHENOMENAL!!!!! My entire family devoured them, with not a green left in the pot! I served them with Michael Symon's twice fried chicken and candied yams. What a wonderful meal. Will repeat on a regular basis
By Pookmama
Saint Johns, FL
on July 12, 2012
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What a great dish! Usually I have leftovers from the old standby recipe I've used , but not this one! Talk about licking the pot clean! The family could not get enough of this! Full of flavor! Kudos to you and Lizzie's Mom for this great recipe!! Definitely a keeper!
By Lowa
on May 10, 2012
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Amazing. Even my 17 year old son, who is beyond veggies, liked 'em and went back for seconds. I did up the salt, sugar and red wine vinegar. My advice is to prep the greens ahead and put the collards in about 15 min. before everything else. So good. Thanks Michael. Gotta go Pin it now.
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