Sautéed Collard Greens – Sweet and Sour
Ingredients
1 tablespoon neutral oil*
4 large collard green leaves, washed and dried, ribs removed
½ teaspoon minced garlic
1 teaspoon cane sugar
1 teaspoon malt vinegar
1 pinch sea salt
Instructions
1
In a heavy medium skillet, add the oil, set the heat to medium-high. Roll the collard greens tightly, and thinly slice. Add them, the garlic, and sugar and sauté one minute. Add the malt vinegar, reduce the heat to low and cook – covered for just 2 – 3 minutes until cooked and tender.
2
Use them in this appetizer:
See recipe: Pecan Chicken and Waffle Appetizer with Sautéed Collards and Maple-Bourbon Drizzle (see recipe.)
3
Can stir them into any pasta dish, or grain salad!
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