Sauteed Collard Greens- take two!

I grow collards on my back patio; they grow surprisingly well in the New England humidity and heat- in fact they’ve thrived. I’ve had a hard time keeping up with them and while they still look gorgeous, the stalks and leaves are a bit more fibrous on a mature plant. Never fear- here is a method of cooking fibrous greens such as kale, chard, etc. Enjoy! 

  • 1 lb. collards- stems removed and cut into 1 inch wide strips
  • 2 Tbs. olive oil
  • 1 small red onion- thinly sliced
  • 3 cloves of garlic- minced
  • generous pinch of red pepper flakes
  • 1 Tbs. red wine vinegar
  • 1/4 tsp. salt

In a large pot boil salted water. Add collard greens and cook until tender, roughly 8 minutes. Drain.

Heat oil on medium high heat and add onion. Cook about six minutes. Reduce heat to medium, add red pepper flakes and collard greens. Add garlic and stir for 1 minute until garlic is fragrant. Remove from heat and add vinegar and salt.