So I googled, and while I only found fermentation recipes, indeed, they can be a kraut.
Mine will be nothing like what you'll find in some places in the south. Most recipes call for straight up salt brine. But it's tasty, and that's what matters.
10 oz. collard greens, without stems, shredded
2 cups water
1 1/2 cups apple cider vinegar
1 small, yellow onion, diced
1 tsp. mustard seed
1 tsp. garlic powder
1 tsp. kosher salt
black pepper to taste
- Add half the vinegar, and half the water to your big sauce pot/soup pan.
- Toss in the onion, and bring to a boil.
- Add the collards, the the spices, and the remaining vinegar and water.
- Bring to a boil stirring frequently.
- Boil 5 minutes, then reduce to a simmer, stirring often, until collards darken, and can easily be chewed.
- Drain, cool, and package in 1/2 cup portions.
Six servings at about 19 calories a serving.