Gingered collards from Deep Run Roots: Stories and Recipes from My Corner of the South (page 433) by Vivian Howard

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Notes about this recipe

  • TrishaCP on June 23, 2019

    I thought this was a great vegetarian method for preparing collards. The ginger and the orange juice go beautifully with these greens. I cut the greens into fairly small squares, which was quite labor intensive, but necessary because they don’t cook too long. The texture was fairly chewy, but not at all in a bad way. The final step of letting them cook down with water and orange juice is definitely needed. I tasted the collards before that step and found them really bitter at that point in the recipe, but the last bit of cooking tames it.

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