TNW × Riverbend Gardens: Southern Greens & Corn Bread

Channeling my inner Southern mama this week & getting my greens on! Seriously there are so many types of greens available in the market right now it could make your head spin!

I've done this recipe with kale, collards, chards & even turnip greens and it tastes wonderful every single time. So don't fret if you don't feel like having kale again. Make it with whatever greens your heart desires!


Ingredients

Makes 4 servings

2 T coconut oil
1 t apple cider vinegar
1 t cumin
1 t smoked salt
1 large onion, chopped
1 teaspoon chili flakes
5 clove garlic, finely chopped
1 bunch kale, chopped
1 C vegetable stock
2 tomatoes, seeded and chopped

For the cornbread check out this recipe! The only difference is that I made them in bite sized instead of a loaf but either way works well!

Directions

5 mins prep + 30 mins cook

In a large pot over medium heat, saute the onions with the coconut oil until slightly softened
Add the red pepper flakes, cumin and garlic. Cook until fragrant.
Add collard greens and cook another minute. 
Add the vegetable stock, cover and bring to a simmer. 
Cook until greens are tender, about 8 minutes.
Add tomatoes, apple cider vinegar then give it a good stir.
Season with smoked salt and freshly ground black pepper.