Vegetarian collard greens from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 118) by Hugh Acheson and Rinnie Allen

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Notes about this recipe

  • Barb_N on March 15, 2017

    A straightforward prep for collards. I like the hint of sweet sour. I used maple syrup instead of honey as I served this with the pork tenderloin with (apples and sorghum), also using maple in that sauce.

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