“Give me understanding and I will obey your instructions; I will put them into practice with all my heart. Make me walk along the path of your commands, for that is where my happiness is found.”
-Psalms 119:34-35 NLT
I understand the nuance of walking through the farmer’s market and figuring out what dish to make with the seasonal produce they have. It’s so important to show up at your local farmer’s market because the quality of ingredients is usually a lot better and you can connect with the actual people who grew it. Plus, the farmer’s market isn’t always as expensive as you think!
I couldn’t believe this Crispy Shallot and Garlic Braised Collard Greens was under $20 at the Eastern Market. One humongous bunch of collard greens that’s as long as my torso can easily feed 6 to 8 people for $2! And a half pound of smoked turkey neck, enough meat and flavor to taste throughout this dish, was under $4 at RJ’s Meats.
This dish uses organic shallots, garlic, and yellow onions from Country Valley Farm, a family farm in Ann Arbor, Michigan. They’re one of the MANY organic farmers at the Eastern Market. And the best part about shopping with the farmers one-on-one are the deals. At a grocery store, usually the price shown is what it is, but what I love about the Eastern Market vendors is they will have a good incentive for you to buy multiple items from them. Country Valley Farm had a great deal of 3 vegetables for $10, so I selected the organic yellow onions, garlic, and shallots. I was able to add the best aromatics to the dish for a steal.
And don’t forget about your pantry needs! You can find seasonings and organic chicken broth in the meat and seafood building of the Eastern Market, The Gratiot Central Market, at an affordable price. The quart of organic chicken broth was $2.99!
This dish is amazing for a Thanksgiving or holiday side dish that’s hearty and doesn’t require a ton of ingredients. While this isn’t a quick recipe, braised collard greens taste best when they marinade in the liquid and cook slow. Season your collard greens however you prefer them, but I used spices I had on hand like my house made cajun spice, a garlic herb blend, and seasoning salt.
Collard greens are as boring as you choose to make it. That’s why I added a little oomph to it with crispy garlic and shallots. Thinly cut garlic and shallots that’s coated in flour and cornstarch and deep fried in avocado oil. It’s crunchy and strong in flavor that pairs well with the smoky, tender collard greens.
If you’re interested in learning how to cook nutritious side dishes that align with your lifestyle, work with my recommended holistic consultant Amber. Visit her site at www.renewlivingsolutions.com
Crispy Shallot and Garlic Braised Collard Greens
Ingredients
Method
- Take the collard greens and run a knife along both sides of the stem to remove it.
- Stack all the de-stemmed collard greens and roll the up lengthwise. Chop the collard greens into smaller chunks between ½ to 1 inch thick.
- Wash your chopped collard greens in a bowl with water, vinegar, and salt. Massage very well and remove collard greens from water and set in a colander. Set aside.
- In a large pot, add 1 tsp of avocado oil and the smoked turkey neck. Heat on medium for turkey neck to get a little color.
- Add in the diced yellow onions to the pot and cook on medium-low to sweat the onions for a few minutes.
- Add in the chicken broth and seasonings and cook on low for 1 ½-2 hours.
- If the liquid is getting low add 1 cup of water in at a time.
- Add in chopped collard greens to liquid and cover with a lid. Cook on low heat and stir occasionally for 30 minutes.
- Remove smoked turkey neck and shred. Add turkey meat back to collard greens and continue to cook until collard greens are tender. Adjust seasoning to your taste.
- For the crispy garlic and shallots, thinly slice both into thin rounds and place in a small bowl.
- Sprinkle the flour and cornstarch, if using, and mix well to coat everything.
- In a small pot, add avocado oil about 1 inch high. Heat on medium and when the oil is ready fry the shallots and garlic in small batches.
- When golden brown, remove from oil and drain on paper towel.
- Serve braised collard green warm with crispy garlic and shallots on top.
