Collard Greens Sandwich

From Jacky Waddy’s Aunt Ruth


2 garlic cloves, peeled and minced

olive oil

2-3lbs of Collard Greens, with the leaves separated from the stem and washed. Cut the leaves into long, thins strips (chiffonade style). After cleaning the leaves, leave some water clinging to the greens



Bragg’s Liquid Aminos

tamari or soy sauce

red pepper flakes (start with a small pinch)

water (as needed)

apple cider vinegar (just a splash)

Tabasco, or other hot sauce (just a splash)

1 tomato, sliced

thinly sliced sweet onion

4 ciabatta rolls

  1. Place a large skillet or wok over a medium-high heat. When it’s hot, add 1 tablespoon of olive oil, and add the garlic. Sautee for 10-20 seconds, or until the garlic is fragrant. Add the greens. Be careful, as they might splatter the oil a bit, as they’ll be wet
  2. cook the greens until they’re reduced in volume and cooked to your liking: a bit soft and a bit crunchy is good, but not wet. Season to your taste with salt, pepper, the Braggs Liquid Aminos, tamari, and red pepper flakes
  3. While the greens are cooking, prepare the rolls to your liking: fresh, toasted, or grilled with a light brushing of olive oil
  4. To assemble the sandwiches, place the greens in the rolls, and lightly splash on some olive oil, cider vinegar, and Tabasco. Finish with a slice of tomato and sweet onion slices

Makes 4 sandwiches