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.

Ingredients
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

Method

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s