Clay's Kitchen : Brassicas and Leaf Vegetable Recipes

Brassicas and Leaf Vegetable Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Collard Greens

Recipe from: princessmommie
Servings: 4 to 6

A healthy alternative to the delicious southern greens.

1 pound collard greens
¼ cup olive oil
1 red bell pepper, cut in 2-inch strips, ¼-inch wide
½ large onion, slivered
1 teaspoon kosher salt
1 teaspoon black pepper
4 large garlic cloves, minced
2 tablespoons red wine vinegar
Tabasco sauce, to taste
2 teaspoons honey

Slice off the stems from the collards right below the leaf, and discard the stems. Fill the sink with cold water and give the leaves a good soaking and washing to get rid or all the grit clinging to the folds of the leaves. Drop the greens into a couple of inches of boiling salted water. Boil for 5 minutes. Drain and rinse in cold water. Drain again and chop coarsely.

Pour the olive oil into a large skillet. Toss in the peppers and onions, seasoning them with a sprinkling of salt and pepper. Once they're soft, toss in the garlic and cook 1 minute more. Dump in the greens and give them a stir. Add 1 teaspoon salt, 1 teaspoon pepper, the vinegar, tabasco, and honey. Stir one more time and serve up a mess of healthy greens.

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