Collard Greens are ubiquitous in the South. You find hundreds of variations, but no two are exactly the same. Normally, Southern greens are cooked down in a flavorful stock and served alongside a nice piece of yellow cornbread. However, they take on a different and bright, nutty flavor from a quick sauté. You may be partial to traditional collard greens, but give this one a try! Serve it alongside a grilled steak and perhaps chimichurri sauce for a delicious, easy and flavorful dinner.
Sauteed Collard Greens
- 1 bunch collard greens (washed well to remove grit)
- 2 cloves large garlic (minced)
- 1 shallot
- ½ tsp crushed red pepper flakes
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- Start by removing the leaves from the collard green stems.
- Create a stack of leaves and roll into a tube lengthwise. Cut into ¼ inch slices. Set aside.
- Mince garlic and shallots.
- Heat oil in cast iron skillet over medium-high heat.
- Add garlic, shallots and crushed red pepper. Saute until fragrant.
- Add collard greens. Stir to make sure the garlic is well mixed throughout the greens.
- Add salt, pepper, and red wine vinegar.
- Saute until the greens are bright green and slightly soft.
- Adjust salt and pepper to taste and serve hot!