Prep
15 min
Total
1 hr
Serves
4
INGREDIENTS
- 2 tablespoons butter
- 3 cloves garlic
- 1/2 cup white wine
- 2 tablespoons red wine vinegar
- 1/2 cup veggie stock
- 1/2 teaspoon pickled hot peppers
- 1 bunch collard greens sliced
- Salt and pepper
- 12 slices caraway rye buttered
- 12 slices Swiss cheese
Slaw
METHOD
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.
Slaw
- 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.