Ingredients
- 1 1/2 pounds fresh collard greens
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic
- sliced thin
- 1 tablespoon white wine vinegar
- Crushed red pepper to taste
- Salt to taste
Instructions
- Rinse collards well and shake off excess water.
- Cut off bottom two inches of stems.
- Coarsely chop the rest.
- Heat the oil in a large, heavy skillet, add the garlic and saute until lightly browned.
- Stir in the collards and cook, stirring until the collards have wilted.
- Stir in the vinegar and pepper and season to taste with salt.
- Serve as a side dish.
← Back to all recipes