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Braised Collards with Cane Syrup

Collards need time, not much else. A long, slow braise with a little cane syrup and vinegar balances the bitterness without masking it — this is a winter pot that only gets better on day two.

In season
Nov – Feb
Time
1 hour 30 minutes
Serves
6
Braised Collards with Cane Syrup

Method

  1. 01

    In a large pot, brown the sausage over medium heat, then add the onion and cook until soft, about 5 minutes.

  2. 02

    Add the water or stock, cane syrup, and vinegar, and bring to a simmer.

  3. 03

    Add the collards in batches, letting each addition wilt down before adding more.

  4. 04

    Cover, reduce heat to low, and simmer 1 hour to 1 hour 15 minutes, until the greens are fully tender.

  5. 05

    Taste the pot liquor and adjust with a splash more vinegar or a pinch of salt.

  6. 06

    Serve the greens with a ladle of pot liquor and cornbread on the side for sopping.