Chef Joseph Lenn of Blackberry Farm, who developed this recipe, says that "people in the South will often put lots of vinegar on their greens, masking the true flavor. In this dish, our onion jam adds just enough sweetness and acidity to balance the flavor." It's a perfect side dish for Thanksgiving: You can blanch the collard greens a day in advance and refrigerate, then finish the dish a few minutes before serving. If you prefer your greens more brothy, increase the chicken stock to 3 cups (750 ml).
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