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!