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Southern-Style Collard Greens with Charred Onion

This week's recipe was created by one of our new Marketplace Associates, Daveigh Stubbs! You may have already met her on a recent delivery route, or at Food Roots!

"As a transplant originally from the deep south, sometimes the cravings for down home comfort food become impossible for me to ignore. Luckily no drastic measures were needed and no plane tickets were bought in the production of these smoky, full-flavored collard greens.  For the full down south experience, serve with pulled pork barbecue and fresh skillet cornbread."

From Marketplace:

  • 1 red scallion (Josi Farms)

  • 4 bunches collard greens (So many to choose from this week! Pick your favorite from Fawcett Creek Farm, Mountains to Rivers Ranch, or Josi Farms)

  • Sea salt (Jacobsen Salt Co.)

  • Optional: ½ lb smoked bacon (Low Tide Farms)

  • *If omitting the bacon: about 2 tbsp olive oil (Durant Olive Mill)

Other Ingredients:

  • ¼-½ cup apple cider vinegar

  • 6 cloves garlic

  • 2 tsp black pepper

  • *If omitting the bacon: soy sauce or liquid aminos (a few splashes)


  1. Remove root end and split scallion lengthwise. Char over open flame, on a grill, or under a broiler until a decent amount of charring is present. Don’t incinerate it, though! Let it cool, and rough chop (about ½ inch pieces).

  2. Mince your garlic, and dice the bacon if you're using it.

  3. Remove desired amount of collard “ribs” (stems) -- I like to leave a bit of the thinner part towards the end of the leaf for some crunch, but some people like to remove the whole rib. Tear or cut collard leaves into 3-4 inch pieces.


  1. In a heavy-bottomed pot or dutch oven, render the bacon* over medium heat until the bacon pieces are crispy. Don’t pour off the fat! *If making vegetarian: heat a couple tablespoons of olive oil in the pan instead.

  2. Add chopped scallion and garlic, reduce heat to medium-low and cook, stirring occasionally, for 2-5 minutes or until the onion and garlic are soft and aromatic.

  3. Add the collard leaves, a sprinkle of salt, and the apple cider vinegar. The amount of vinegar isn’t an exact science, so feel free to vary it based on personal preference. I tend to lean towards being a bit heavy handed with my vinegar as I really enjoy acidic foods. *If making this recipe vegetarian: add a few splashes of soy sauce or liquid aminos.

  4. Reduce heat to low, cover, and simmer for about 30 minutes, stirring occasionally as the greens begin to wilt.

  5. Uncover and allow some liquid to cook off for about 10 minutes, continuing to stir occasionally.

  6. Add salt and pepper to taste, and give it a final stir.



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