I am re-introducing this famous and in-demand simple and delicious Collards and Cabbage with Lots of Garlic recipe courtesy of Bryant Terry and his Afro-Vegan cookbook. The texture and crunch of the vegetables and garlic make for a savory and satisfying dish to enjoy on New Year’s Day and throughout the year.


8 oz. Savoy cabbage, cored.

12 oz. Collard greens stemmed.

1 Tbs. plus ½ tsp. Coarse salt.

2 Tbsp. Extra-virgin olive oil.

7 cloves of garlic thinly sliced.

¼ C. Vegetable stock


Bring 12 cups of water to a boil.

While it is heating, cut the cabbage into paper-thin strips and set aside.

Stack 4 collard green leaves on top of one another. Roll into a tight cylinder and slice crosswise into paper-thin strips. Repeat with all remaining leaves.

Add 1 tablespoon of salt to the boiling water.

Gently lower the cabbage into the water.

Return to a boil and cook uncovered until just wilted about 30 seconds.

Transfer to a colander and drain

Lower the collard greens into boiling water.

Return to a boil and cook uncovered for about 8 to 10 minutes. Transfer to a colander and drain.

Warm oil in a large saute pan over medium heat. Add the garlic and remaining salt and saute until garlic turns golden, about 5 minutes.

Add collard greens and sauté for about 2 minutes.

Stir in the cabbage and saute until tender, about 4 minutes.

Stir in the stock, cover, and cook until most of the liquid is evaporated, about 3 minutes.

Serve hot.


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