Apple cider vinegar-braised collards with mushrooms + shallots from The Whole Smiths Good Food Cookbook: Delicious Real Food Recipes for All Year Long (page 139) by Michelle Smith

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Notes about this recipe

  • southerncooker on May 24, 2022

    Recipe said for softer greens cook 20 minutes. Hubby likes them very tender so I cooked 30 minutes. He said still too tough for him. I thought they were really good. We ate with cornbread and he ate with pintos as well. I used some vadalia onion instead of a shallot. Collards from my Tumbling Shoals Farm Share.

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