Sautéed Collard Greens Ingredients: kosher salt and black pepper 3 bunches collard greens, stems discarded and leaves cut into strips cup olive oil 3 cloves garlic, thinly sliced (Add red pepper flakes for a bite!
I’m a true Southerner through and through. As much as I like fresh, steamed or roasted vegetables, I also love some of my vegetables braised for many hours. One of those is collard greens! I eat collards a handful of times a year and I ALWAYS eat them
Kale, swiss chard, beet greens, spinach, collard greens, mustard greens, you name it, you can use it for this recipe. Dark leafy greens are so delicious and usually I eat them raw - whether it be a pesto dish, a salad, or chopped on top of pasta - but the cooked greens are so comforting, wintery and super dense. Note: stick your greens in ice cold water to get the bugs off. Just a little trick I learned that I thought I would share. My organic greens from the farmer's market was full…
Collard greens are normally associated with a long, slow cooking time, but this method requires only 10 minutes of steaming. Sauteing the leaves with garlic first balances the vegetable's bitterness. Pull or cut out the thick stems, and wash the leaves we
Steamed Greens Normally, collards need to be cooked a long ass time before they taste good. But, by then, they take on a really unappetizing khaki color. You can’t just sauté them in some fat because they normally.
A Daily Something | Warm Quinoa Salad with Roasted Black Radishes, Kabocha Squash, and Sautéed Collard Greens