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This is more of a recipe on cutting technique than ingredients. Our family never ate many collards until I learned this ribbon style of cutting. Collards can be a tougher green which turns many people off. If you are just cutting/chopping them, hereu2019s where the style of cut makes a huge difference. n

• 1 bunch collard, sliced ribbon style
• 1 red onion, thinly sliced
• 4-5 cloves garlic, chopped
• 1 tablespoon apple cider vinegar
• 1 1/2 teaspoons maple syrup
• 1 teaspoon smoked paprika
• u00bc teaspoon sea salt
• u00bc teaspoon black pepper

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