Give traditional braised collards some heat
The good people who make Fire Cider shared this side dish recipe with us to illustrate the versatility of their spicy, apple cider vinegar-based elixir. (Check out our Fire Cider review.) Delicious on it’s own, Fire Cider is also a chef’s friend, providing inspiration for recipes like this one from Alana Chernila of Eating from the Ground Up. We love how the Fire Cider adds a sultry spice to braised collards, traditionally considered a not-so-sexy dish. With this added kiss of spice and the brightness of vinegar, we think you’ll soon view collards as an aphrodisiac classic.
A recipe for a simple side dish using collards with the spicy, tart flavor of Fire Cider.
- 2 tbsp butter
- 1 large bunch collard greens
- 3/4 cup water
- 2 garlic cloves peeled and finely chopped
- olive oil
- 2-3 tbsp Fire Cider
To prepare the collards, de-stem each leaf then roughly chop the stems. Cut the remaining collard leaves into thin ribbons.
Melt the butter in a large skillet or saucepan over medium heat.
Add the chopped stems and 1/2 cup of the water and bring to a low boil.
Cover the pan, reduce the heat to medium low, and cook until the stems are tender, about 10 minutes.
Add the collard leaves to the pot along with the remaining 1/4 cup water. Cover, and cook, stirring occasionally, for an additional 10 minutes.
Remove the lid, raise the heat to medium high, and add the garlic, stirring to combine and toss the greens in the buttery liquid for about 30 seconds.
Remove the pan from heat.
Drizzle with olive oil, sprinkle with salt, and toss with 2 tablespoons of Fire Cider. Taste, and add up to an additional tablespoon of Fire Cider depending on your preference.
photo by Alana Chernila
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