Minneapolis chef Gerard Klass cooks his spicy, smoky vegetarian collards low and slow (and mixes in bok choy for a twist). Be sure to serve them with their flavorful juices, known as potlikker.

Source: Midwest Living

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Adam Albright

Recipe Summary

hands-on:
15 mins
total:
1 hr 15 mins
Servings:
6
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, melt butter over medium. Add bok choy, onion and jalapeño. Cook and stir until tender, 5 to 8 minutes. Add liquid smoke and hot sauce, stirring to scrape up any browned bits from bottom of the pan.

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  • Add collard greens, the water, bouillon granules, granulated garlic and black pepper. Bring to a boil; reduce heat. Simmer, covered, until greens are fork-tender, stirring occasionally, 1 to 1 1/4 hours.

Nutrition Facts

64 calories; total fat 4g; saturated fat 3g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 14mg; sodium 546mg; potassium 174mg; carbohydrates 4g; fiber 1g; sugar 1g; protein 2g; trans fatty acidg; vitamin a 2170IU; vitamin c 26mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 44mcg; vitamin b12mcg; calcium 62mg; ironmg.

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