GreensCast  

Holiday Sweet and Sour Collards

These collards are pretty enough to serve with Thanksgiving turkey or Christmas ham.  The sweet and sour taste is exceptional.

Ingredients
3 tablespoons olive oil
12 ounces (1⅓ cups) frozen diced onions
2 tablespoons minced garlic
1 pound (5 cups) frozen chopped collards
3 tablespoons balsamic vinegar
¼ cup lemon juice
⅛ teaspoon baking soda
1 teaspoon salt substitute
Dash freshly ground black pepper
Dash ground red pepper
1 seedless orange
2 teaspoons orange zest
1 can (16 ounces) whole berry cranberry sauce
2 tablespoons brown sugar
2 tablespoons dried, sweetened cranberries
Orange slices for garnish

Preparation
· Sauté the onions, garlic, and collards for 5 minutes.
· Add the vinegar, lemon juice, baking soda, salt substitute, black pepper, and red pepper.  Cover and continue to simmer the collards until they are tender.  Add a tiny bit of water if you must, but you will not want this dish to be juicy.
· Peel the orange and prepare 2 teaspoons of zest from the peel.  Be sure that the orange has no seeds.  Divide the orange into segments and grind it into juice and pulp in the blender. 
· Add the cranberry sauce, orange zest, orange, and brown sugar.  Simmer 5 minutes.
· Place the collards in a serving bowl. Sprinkle them with the dried cranberries, garnish with orange slices, and serve.

Equipment/Utensils
Dutch oven or sauté pan with lid • Blender • Zester

Orange Garnishes
Cut the oranges in smiles, i.e., cut them in wedges against the grain of the sections. 

The recipe for Holiday Sweet and Sour Collards is featured in the November 19, 2007, GreensCast and The Collard Patch, available at www.CollardLovers.com and www.Amazon.com