Quick braised collards with pot liquor from The Beekman 1802 Heirloom Cookbook: Heirloom Fruits and Vegetables, and More Than 100 Heritage Recipes to Inspire Every Generation by Brent Ridge and Josh Kilmer-Purcell and Sandy Gluck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • kbrooks on January 25, 2025

    We like this made with collard greens or Swiss chard. If using chard, no need to blanch the greens. The variation adding sweet smoked paprika is quite tasty.

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