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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A healthy alternative to the delicious southern greens. Ingredients:
1 lb collard greens |
1/4 cup olive oil |
1 red bell pepper, cut in 2-inch strips, 1/4-inch wide |
1/2 large onion, slivered |
1 teaspoon kosher salt |
1 teaspoon black pepper |
4 large garlic cloves, minced |
2 tablespoons red wine vinegar |
tabasco sauce, to taste |
2 teaspoons honey |
Directions:
1. Slice off the stems from the collards right below the leaf, and discard the stems. Fill the sind with cold water and give the leaves a good soaking and washing to get rid or all the grit clinging to the folds of the leaves.
2. Drop the greens into a couple of inches of boiling salted water. Boil for 5 minutes. Drain and rinse in cold water. Drain again and chop coarsely.
3. Pour the olive oil into a large skillet. Toss in the peppers and onions, seasoning them with a sprinkling of salt and pepper. Once they're soft, toss in the garlic and cook 1 minute more. Dump in the greens and give them a stir. Add 1 tsp salt, 1 tsp pepper, the vinegar, tabasco, and honey. Stir one more time and serve up a mess of healthy greens.
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