How To Make Tuscan Collards with Leeks - Best Recipe | Charleston Magazine

Name: How To Make Tuscan Collards with Leeks - Best Recipe | Charleston Magazine
Ingredients: 2 large bunches local collards; 16 oz. low-sodium vegetable broth, divided; 1/3 cup extra-virgin olive oil; 1 clove garlic, chopped; 2 large leeks, washed, white part diced (slice 2-3 rings for garnish); 1/3 lb. pancetta, chopped

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Ingredients

2 large bunches local collards
16 oz. low-sodium vegetable broth, divided
1/3 cup extra-virgin olive oil
1 clove garlic, chopped
2 large leeks, washed, white part diced (slice 2-3 rings for garnish)
1/3 lb. pancetta, chopped

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How To Make Tuscan Collards with Leeks - Best Recipe | Charleston Magazine

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