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Sautéed Collard Greens top these buttermilk waffles and are topped with “grilled pecan chicken” for the ultimate appetizer

Sautéed Collard Greens – Sweet and Sour

Sautéed Collard Greens top these buttermilk waffles and are topped with “grilled pecan chicken” for the ultimate appetizer

Sautéed Collard Greens top these buttermilk waffles and are topped with “grilled pecan chicken” for the ultimate appetizer

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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