Collard Green

1 lb collard greens, stem and center-ribs removed

(1 lb kale, stem and center-ribs removed)*

1 tablespoon olive oil

2 cups red onions, diced

1 teaspoon red pepper flakes

4 cloves garlic, finely chopped

5.5 tablespoons red wine vinegar

1 teaspoon sugar

Salt and freshly ground black pepper*

 

Note: this recipe can be prepared with collard greens OR kale as well as a combination of both

 

 

collard green.jpg

In a large pot over medium heat, heat oil. Saute the onions, garlic and salt until slightly softened, about 3 minutes.

 

Add the collard greens, vinegar and sugar.

 

Cover and simmer about 30 minutes till greens are wilted and soft.

 

Season with salt and freshly ground black pepper.