Braised Collards from Wild Scallions Farm

This recipe comes from Matt and Renee Clayton, farmers and owners of Wild Scallions Farm in Timberlake, NC. Matt and Renee sell their produce, flowers and baked goods at the Durham Farmers’ Market.

4TB Oil
1 TB Fresh Ginger
1 large bunch collards
1/4 cup vegetarian stock
3TB Soy Sauce
1 TB Sugar, Honey or Molasses
2 TB Butter


Heat 4 tablespoons oil in heavy saucepan or wok, add 1 tablespoon shredded fresh ginger. Add all the collards (about 2 bunches with midrib removed and sliced) and turn in oil for a minute. Then add 1/4 cup vegetarian stock (you can make this from the collard midribs), 3 tablespoons soy sauce, and 1 tablespoon sugar (or honey or even molasses). Give it a few mixes then cover and simmer till mostly cooked. Add 2 tablespoons butter, mix, then simmer for another 5 minutes or so till its cooked to your taste.


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