This recipe is for all children. They can soak their bred in to the juice from collards. Also good addition to the dish is chicken meat.
4 heaping cups chopped collard greens, washed
1 tablespoon extra-virgin olive oil
1 small yellow onion, chopped
1 clove garlic, minced
4 cups chicken stock (store-bought or homemade—see the recipe in this chapter)
¼ teaspoon smoked paprika kosher salt, to taste Ground black pepper, to taste
1 Savory Cornbread Pancake
- All of the ingredients except pancake need to be combined in a large pot. Then cook them over medium heat until the collards are tender and bright green, about 20–25 minutes.
- Add Ѕ cup cooked collards to a small bowl. Use your fingers to mash the cornbread pancake into the collards until combined. Fluff with a fork. Serve immediately. Refrigerate any leftover collards for up to 3 days.