Farm Record 008: Pan Fried Collard Greens Recipe

This recipe was originally featured by Holi.Brands on June 18, 2021, and created by Indigo Culinary Co., as part of the Juneteenth Jawn menu.

A note: With this recipe, we wanted to give you something that spoke to the east and west coast, and West Africa. And we wanted you to be able to make it for you and a couple friends, or double/triple it to make it for you and your whole family!

Enjoy!!

Once you try this out yourself, show us the final result and let us know what you think by tagging @celieandsqueakon Instagram!

Pan Fried Collard Greens

INGREDIENTS

-2 lbs greens, stems removed, rolled and thinly sliced (collards/turnips/mustards etc)
-8 cloves garlic, minced
-1 medium onion, sliced into half moons (red,white or yellow)
-1 tbs minced Ginger
-3 tbs fat/oil (pork fat tastes great here, but plant based fats are just fine)
-2 tbs tomato paste 
-½ c fresh diced tomato
-1-2 tbs HBB Juneteenth Jawn Blend
-¼ tsp cane sugar
-Salt to taste
-Finish off with hot sauce to taste

Preparation

-Heat 3 tbs fat in a large skillet, then add onion and HBB Juneteenth Jawn Blend and cook until onion begins to soften.

-Add tomato paste and diced tomato and cook for 1-2 minutes until diced tomato begins to wilt.

-Add sliced collards one handful at a time, adding more as they cook down and more room becomes available.

-Once all the greens are in the skillet add the garlic and ginger. Stir until garlic becomes fragrant.

-Add sugar along with ¼ cup water. Salt to taste. 

-Cover the pan and cook over med-low heat until tender.