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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 46 |
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This dish goes perfectly with Crayfish enchiladas! Ingredients:
2-3 large bunches collard or turnip greens |
1 tablespoon or more chopped garlic |
salt & pepper |
sugar |
extra virgin olive oil |
balsamic vinegar |
Directions:
1. Wash, dry and trim the larger stalk ends from the greens
2. Cut the leaves into 1/2 inch pieces
3. In a large heavy skillet heat oil on medium heat and add the greens
4. Add the chopped garlic
5. Add a pinch each of salt, pepper and sugar
6. Sautee until greens are al dente
7. Add a small splash of Balsamic vinegar
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