How to Make Collards Elegant (It's Easy!)

I love it when my sweetie chops the collards his way.

Remove ribs and chop those separately, then roll collards into a big cigar. Slice into thin roulades (julienne, chiffonade, ribbons, what-have-you). Steam atop a softened-to-caramelized mirepoix-type situation of onions + carrots (I leave out the celery here), salt, pepper, a sprinkle of coriander, all deglazed with a skosh of veggie stock to create the steaming liquid.  Yum!

Happy Thanksgiving, friends!
xoxo
tb
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photo: TB