Sautéed Collards & Scallions

by Robert Goodson
This week I'd like to highlight Collards.
 
 Collards are a staple in Southern cuisine where they are traditionally prepared as a cooked green side dish. Most of this recipe was inspired by one of our native southern friends. 
 
Sautéed Collards & Scallions
 
Ingredients 
 
  • 1/2 Bunch Goodson's Gardens Collards  (chopped) 
  •  4 Goodson's Gardens Scallions - only white portion (chopped) 
  • Lemon Juice or  Apple Cider Vinegar 1 Tablespoon
  • Salt to taste
  • 2-3 tablespoons olive oil or cooking oil (for extra flavor use bacon grease!)
  • optional: chicken broth 1/2 cup
 
Instructions 
 
1. Prepare all ingredients according to ingredients list. 
2. Heat pan with oil to medium heat. Place the Scallions and Collards into the pan. Stir occasionally until they have softened.  
3. Optional if you would like softer collards (more melt in your mouth texture): Turn to low heat and add chicken broth, cover and let simmer until very soft. 
4. Turn off heat and add Lemon Juice or Vinegar and salt.. Stir in to combine. 
5. Serve warm and enjoy as a side to a meal.
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