Quick Collard Greens with Hot Pepper Vinegar
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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...