This is a great way to add some spiciness to a Southern classic!
Be sure to give the collard greens a very thorough wash before starting.
Boil for 4-6 minutes in salty water.
Drain, rinse in cold water and chop coarsely.
In a large wok or skillet, add the coconut oil.
Once hot, add the pepper and onions and cook until soft.
Add the minced garlic and cook until the garlic is golden brown.
Stir in the chopped collard greens.
Continue stirring while adding the red wine vinegar, and Fermented Hot Sauce.
Add salt and pepper to taste and serve.
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