Special tools: griddle
- In a medium pot sweat garlic with butter add collards and white wine. Add vinegar hot peppers and veggie stock. Cover and cook for 45 minutes. Remove lid and reduce excess liquid to a glaze over collards.
- Add all ingredients and let chill.
- Griddle bread with cheese until golden. Remove to work space and add slaw on one piece, add collards to the next and place on top of slaw. Top with the last piece of bread. Carve into two and serve with a smile.
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