Sweet & Tangy Collard Greens | Indianapolis Food Blogger


I’m participating in the 2021 Black History Virtual Potluck. A collaborative menu of recipes contributed by 40+black bloggers from around the globe in honor of Black History Month. See a sampling of some of the amazing participant recipes down below.

An ode to a classic.

Collard Greens are one of those dishes that can either make or break you. It takes years to get them right! Traditionally, Collards are cooked over several hours until they almost melt in your mouth. While I like the traditional way of cooking greens, I don’t always have time for the all day affair. I’ve come up with a quick dish that I can make a weeknight to satisfy my craving.

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These are NOT your or my Granny’s greens. These greens have a little bite to them. Tasty and full of flavor, these Collards are delish!

Check out the recipe below:

Sweet and Tangy Collard Greens

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The Cast of Players

1 Medium Bunch of Collard Greens, washed, picked and ready to roll.
4 Strips of Bacon Diced
1/3 cup Diced White Onion
1 Tablespoon of Sugar
Enough Grapeseed or Canola oil to coat heavy bottomed pot
Splash of Apple Cider Vinegar
1 + 1/2 cup of Chicken Broth
Pinch of Salt
Several cracks of Fresh Black Pepper or a pinch for Crushed Red Pepper

The How to
Heat Grapeseed or Canola oil on medium in heave bottomed pot
Add bacon and cook for 3-4 minutes
Add diced onion and cook until almost translucent
Add picked Collard Greens and stir to combine.
Add splash of Apple Cider Vinegar, Chicken Broth, Sugar, pinch of salt and fresh Black Pepper
Stir to combine thoroughly.
Cover and cook on Medium heat for 40 minutes.
Serve hot, preferably with cornbread

FoodLoveTog Sweet and Tangy Collard Greens

The Full list of the Black History Month Virtual Potluck can be found here:

Passionfruit Coconut Layer Cake | A Classic Twist

Shrimp and Cauliflower Grits | A Girl Called Adri

Malawah (Somali Sweet Pancake) | A Sweet Point Of View

Spicy Okra & Corn Salsa | Beautiful Eats & Things

Peanut Curry Braised Ribs | Britney Breaks Bread

Buttermilk Fried Chicken | Butter Be Ready

Sweet Potato Pop Tarts with Brown Butter Icing | Chenée Today

Homemade Cajun Andouille Sausage with Shrimp and Grits | Cooks with Soul

Suya-Spiced Brussels Sprouts | Dash of Jazz

Stewed Okra & Tomatoes with Chicken Sausage | Dude That Cookz

Buttermilk Cornbread With Southern “Sprinkles” | Erique Berry Co.

Yam and Plantain Curry | Ethically Living

Sourdough Discard Honey Rosemary Cornbread | Feed The Malik

Smoked Jamaica Jerk Chicken | Food Fidelity

Sweet & Tangy Collards | FoodLoveTog

Jerk Shrimp Cakes and Grits | Geo’s Table

Gluten-Free Chicken and Waffles with Maple Bourbon Glaze | Good Food Baddie

Tropical Candied Yams | Handy Chef

Trinidadian Beef Stew | Heal Me Delicious

Cornmeal Coo Coo Recipe | HomeMadeZagat

Caribbean Oxtail | Just Add Hot Sauce

Creole Oxtails Stew | Kenneth Temple

Sweet Potato Bundt Cake | Lenox Bakery

Brown Sugar Cornmeal Waffles w/ Sweet Tea Maple Syrup | Margaritas On The Rocks

Southern Potato Salad | Meiko And The Dish

Sugar Coated Vanilla Peanuts | Murielle Banackissa

Hoppin’ John Fritters | Nik Snacks

Blackened Catfish and Smoked Gouda Grits  | Pink Owl Kitchen

Lemon Pepper Honey Chicken Wings | Razzle Dazzle Life

BBQ Lentils over Grits | Rosalynn Daniels

Shito Pepper | Savory Thoughts

Cast Iron Buttermilk Biscuits | Seasoned To Taste

Black Eyed Peas: A Savory Southern Favorite | Sense & Edibility

Smoky Sweet Potato and Tahini Stew | Supper With Michelle

Authentic Misir Wot | Ethiopian Red Lentil Stew | That Green Lyfe

The Lamin Rice (Afro-Fusion Jollof Rice) | The Food Disciple

Sweet Potato & Coconut Cinnamon Rolls | Vee the Baker

Oven-Baked BBQ Ribs | Whisper of Yum

I hope you enjoy this Virtual Potluck! Celebrate Black History Month in style with something tasty!

Happy eating, friends.