Pan-fried Collard Greens

Secure jar of Juneteenth Jawn blend here

Ingredients:

• 2 lbs greens (collards, turnips, mustards — any mix you like), stems removed and thinly sliced
  

• 8 cloves garlic, minced
  

• 1 medium onion, sliced into half moons (red, white, or yellow)
  

• 1 tablespoon minced ginger
  

• 3 tablespoons fat or oil (pork fat is classic, but plant-based works beautifully too)
  

• 2 tablespoons tomato paste
  

• ½ cup fresh diced tomato
  

• 1–2 tablespoons Juneteenth Jawn seasoning blend
  

• ¼ teaspoon cane sugar
  

• Salt to taste
  

• Hot sauce to finish, to taste
  
  

Instructions:

• In a large skillet, heat your oil over medium heat
  

• Sauté the garlic, onion, and ginger until softened and fragrant
  

• Stir in the tomato paste and diced tomato. Cook until it all melts together
  

• Add your sliced greens, seasoning with Juneteenth Jawn, sugar, and salt
  

• Toss and cook until greens are tender but still vibrant
  

• Finish with a splash of hot sauce to taste