| Quick Sauteed Collard Ribbons | Print |
Author: Fine Cooking
Ingredients
- 1 tablespoon malt vinegar
- 2 teaspoons maple syrup
- 1-1/2 lb. collard greens (about 30 leaves)
- 2 tablespoons extra-virgin olive oil
- 4 small cloves garlic, lightly smashed and peeled
- Pinch crushed red pepper flakes
- Kosher salt
Instructions
- In a small bowl, whisk the malt vinegar and maple syrup.
- Trim the center stem from each collard leaf with a sharp knife, dividing the leaf completely in half lengthwise as you cut away the stem. Discard the stems; wash and dry the leaves.
- Stack half of the leaves and roll them up tightly crosswise into a cigar shape. Using a very sharp knife, cut the collard “cigar” crosswise into ¼-inch-thick slices. Use your fingers to unfurl the slices, which will be tightly curled together. Repeat with the second half of the leaves.
- In a 12-inch nonstick skillet, heat the olive oil and the garlic over medium-high heat. Cook, stirring and flipping the garlic, until it’s fragrant and just lightly browned, about 3 minutes. Remove and discard the garlic. Add the pepper flakes, stirring to distribute in the hot oil, and immediately add the collards and ½ tsp. salt. Using tongs, stir and toss the collards until they’re coated with the oil, and continue tossing until they are slightly wilted, about 1 minute. Most of the greens will have turned a bright green, with some beginning to turn a darker green. Do not overcook, as they will become tough. Take the pan off the heat, drizzle on the maple-vinegar mixture, stir well, and transfer to a shallow serving platter. Serve immediately.
- Serves 3
- ***To make this more of a meal, throw in some canned beans, or nuts (walnuts or pine nuts would be good). You could also serve the greens over rice, pasta or super quick would be some couscous cooked in water or chicken stock.***