- 1 bunch of collards
- 1 half cube / 1 tsp of bouillon
- water
- butter
- salt
- rice vinegar
This is a pretty basic recipe that comes down to tasting and adjusting proportions as you go. Basically you add a couple inches of water with bouillon and bring it to a boil then add a bunch of chopped and cleaned collards. The collards cook down so there is no need to add a bunch of water – Just enough so they don’t get dry. After they are nearly cooked (could take as long as 15min), add a generous amount of butter, salt, and vinegar to your taste. Greens are not a fussy thing. Sometimes I add garlic or chiles or ginger, depending on the meal they are accompanying. If you have an idea, I say go for it :).