Collard Greens Gravy


  • Coconut oil
  • Garlic, chopped
  • Onion, chopped
  • Collard greens, sliced
  • Potato water (see notes below)


Fold the collard greens in half and slice off the thick rib. Thinly slice the remaining collard greens.

In a skillet, sauté the garlic and onion in coconut oil. Add the collard greens to the onion and garlic and sauté a few moments. Stir in 1/2 cup or so of saved potato water.  Simmer for 5-10 minutes.


For the potato stock, I save the water from cooking potatoes and can it.

In South Central PA, you can find organic veggies here.

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