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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