Ingredients:

• 1 lb collard greens, stemmed and cut into thin strips
• 3 clementines
• 3 oz goat cheese, crumbled
• 3/4 teaspoon kosher salt
• 2 teaspoons dijon mustard
• 2 small shallots, sliced
• 1 tablespoon apple cider vinegar
• 1/4 cup extra-virgin olive oil
• 1 teaspoon sorghum syrup
• 1/2 cup chopped toasted pecans
• 1 1/2 cups shredded rotisserie chicken
• 1/4 teaspoon black pepper

Instructions:

1. Get 1 clementine and squeeze its juice to get around 2 tablespoons juice.
2. Combine it with the dijon mustard, 1/2 teaspoon salt, apple cider vinegar, pepper, and sorghum syrup.
3. Mix all the ingredients together, then start adding the olive oil but do it slowly. This is the dressing for your collard salad.
4. Get a large salad bowl. Fill it with the shallots and collard. Next, top it off with 2 tablespoons of the dressing and mix everything together. Use your hands for 60 seconds.
5. Peel the rest of the clementines and cut them into slices.
6. This recipe is meant for 4 servings. Divide the collard mix into 4 plates, then add pecans, clementine pieces, chicken, and goat cheese on top.
7. Finish off with the rest of the dressing and 1/4 teaspoon salt. Enjoy your salad right away.

The post Make This Delicious Green Collard Salad appeared first on falafelandcaviar.com.

The base of the dish itself are the leafy greens of Brassica oleracea, commonly referred to as collards. Making delicious collard greens involves a little more effort, though.

Fear not, however: this collard green recipe is both simple and delicious. It will yield enough collard greens for about 4 servings.

Ingredients

• 12 oz collared greens, cut into bite-sized slices
• 2 teaspoons olive oil
• 2 slices of bacon
• 1 medium onion, diced
• 1 teaspoon black pepper
• 1 teaspoon salt
• ½ carrot, diced
• 2 minced cloves of garlic
• 2 cups chicken broth

Instructions:

Start by placing the olive oil in a large pot and heating it over medium-high heat.

Once the olive oil is hot, add the bacon. Cook it until it is finished and then remove it from the pan. Crumble it into small pieces.

After the bacon is crumbled, put it back into the pan and add the diced onion as well. Cook them until the onion is browned.

Once the onion is done, add the carrot, garlic, and the sliced collards. Cook them on medium-high heat until the leaves have wilted.

After this is done, add the chicken broth, salt and pepper to the pot. Cover and simmer over low heat for about an hour.

Once the leaves are tender, your collard greens are ready. As we say down south, good eatin’!

The post Collard Greens, Made Simple appeared first on falafelandcaviar.com.

Ingredients:

• 1 lb collard greens, stemmed and cut into thin strips
• 3 clementines
• 3 oz goat cheese, crumbled
• 3/4 teaspoon kosher salt
• 2 teaspoons dijon mustard
• 2 small shallots, sliced
• 1 tablespoon apple cider vinegar
• 1/4 cup extra-virgin olive oil
• 1 teaspoon sorghum syrup
• 1/2 cup chopped toasted pecans
• 1 1/2 cups shredded rotisserie chicken
• 1/4 teaspoon black pepper

Instructions:

1. Get 1 clementine and squeeze its juice to get around 2 tablespoons juice.
2. Combine it with the dijon mustard, 1/2 teaspoon salt, apple cider vinegar, pepper, and sorghum syrup.
3. Mix all the ingredients together, then start adding the olive oil but do it slowly. This is the dressing for your collard salad.
4. Get a large salad bowl. Fill it with the shallots and collard. Next, top it off with 2 tablespoons of the dressing and mix everything together. Use your hands for 60 seconds.
5. Peel the rest of the clementines and cut them into slices.
6. This recipe is meant for 4 servings. Divide the collard mix into 4 plates, then add pecans, clementine pieces, chicken, and goat cheese on top.
7. Finish off with the rest of the dressing and 1/4 teaspoon salt. Enjoy your salad right away.

The post Make This Delicious Green Collard Salad appeared first on falafelandcaviar.com.

The base of the dish itself are the leafy greens of Brassica oleracea, commonly referred to as collards. Making delicious collard greens involves a little more effort, though.

Fear not, however: this collard green recipe is both simple and delicious. It will yield enough collard greens for about 4 servings.

Ingredients

• 12 oz collared greens, cut into bite-sized slices
• 2 teaspoons olive oil
• 2 slices of bacon
• 1 medium onion, diced
• 1 teaspoon black pepper
• 1 teaspoon salt
• ½ carrot, diced
• 2 minced cloves of garlic
• 2 cups chicken broth

Instructions:

Start by placing the olive oil in a large pot and heating it over medium-high heat.

Once the olive oil is hot, add the bacon. Cook it until it is finished and then remove it from the pan. Crumble it into small pieces.

After the bacon is crumbled, put it back into the pan and add the diced onion as well. Cook them until the onion is browned.

Once the onion is done, add the carrot, garlic, and the sliced collards. Cook them on medium-high heat until the leaves have wilted.

After this is done, add the chicken broth, salt and pepper to the pot. Cover and simmer over low heat for about an hour.

Once the leaves are tender, your collard greens are ready. As we say down south, good eatin’!

The post Collard Greens, Made Simple appeared first on falafelandcaviar.com.