Brandon and I have picked on my mom for years about her love of Collard Greens. I always thought it sounded so gross and we refused to try my mom’s from Jimmy’s Bar and Grill in Bridgeville. We used to meet there for breakfast when Brandon and I went to Salisbury University. Who knew this classic soul food actually tasted good. Brandon liked them more than I did but we both enjoyed them and would make them again.
Tonight’s dinner was herb grilled chicken, sautéed carrots and sautéed collard greens.
Chef Salt (I use The Stone Broke Chef but any spices and herbs will do, you could try Lawry’s season salt)
1-2 TBS Butter
1 group of fresh Collard Greens
- Heat butter in a sauce pan over medium to low heat.
- Cut off the leaves of the Collards and cut into bite size pieces.
- Place Collards in the sauce pan and allow them to heat and wilt.
- Occasionally mix the collards.
- Once they have been cooked to a wilt, add sat, garlic, pepper, Chef Salt.
- Cook to your liking, I like them with a little crisp but Brandon likes them cooked all the way through.
- Keep warm and enjoy!
|Horrible phone pictures but this was a delicious meal!|