1.5 Tablespoons of duck fat (olive oil or avocado oil can be substituted.)
3 large organic garlic cloves plus 1 small organic clove freshly pressed using a stainless steel garlic press; if all the cloves are small, use approximately 7 total.
½ of one large organic Vidalia, sweet or regular onion chopped (or approximately 1 small organic onion or ¾ of a medium organic size onion)
1.5 Tablespoons Bragg's Apple Cider Vinegar with the mother
2.5-3 Tablespoons of organic, non irradiated crushed red pepper (spiciness will be by individual preference)
Approximately 6 bunches of organic collard greens
Instructions
Inspect the collard leaves for bugs, dirt, etc. Remove any questionable or bad leaves.
Tear or trim leaves off of stems than run down the middle of the leaf.
Place leaves in large glass bowls or large stainless steel bowls. Use 2-3 bowls and spread out the leaves accordingly.
Fill bowls with filtered water and leave to soak for 10-15 minutes to remove dirt or anything else on leaves.
Change water one-two times and repeat the process.
Then drain off water.
Place two cups of filtered water in a large stainless steel stock pot (make sure you have a glass or stainless steel cover for your pot).
Combine all of the ingredients listed above in the pot. Then, add the collards and bring to a boil.
Stir and reduce to medium low.
Cover and cook for approximately 2 hours or until leaves become tender. Check and stir approximately every 30-45 minutes.
Sprinkle with pink Himalayan salt.
Serve and enjoy.
Notes: To make the collards non-spicy, remove the crushed red pepper and reduce the garlic by about 20%. My daughter doesn't like the spicy ones, so I make a separate batch for her. She loves them without the spice.
Recipe by Destination Clean Living at https://destinationcleanliving.com/spicy-organic-collard-greens/