Quick Collard Greens with Hot Pepper Vinegar
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Porky braised collard greens are a staple of the South, and while the silky cooked greens are already deeply flavored, a splash of hot pepper vinegar—simply chile-infused vinegar that's made in a quick boil—gives the deep, rich greens a clarifying heat and a refreshing finish.
A cookbook recipe exclusively for All-Access members from Spiced
A cookbook recipe exclusively for All-Access members from Spiced
WHY THIS RECIPE WORKS
Our quick version of the typically long-cooked collards blanches the leaves in salt water to tenderize them and remove their bitterness in minutes. To get rid of the excess moisture, we squeezed them dry and then formed them into a log that...
