- 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
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.
Use them in this appetizer:
See recipe: Pecan Chicken and Waffle Appetizer with Sautéed Collards and Maple-Bourbon Drizzle (see recipe.)
Can stir them into any pasta dish, or grain salad!
Makes: 1/2 cup. Easy to double or triple.