Collard and Mustard Greens (Robert Irvine) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
salt and freshly ground black pepper, plus 2 teaspoons salt and 2 teaspoons pepper |
1 large bunch collard greens, soaked in cold water, rinsed, and drained |
1 large bunch mustard greens, soaked in cold water, rinsed, and drained |
1/2 cup olive oil |
4 tablespoons chopped garlic |
1/4 cup vinegar |
3 tablespoons sugar |
Directions:
1. Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.
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