Collard and Mustard Greens
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 299
- Total Fat
- 27
- Saturated Fat
- 4
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 10
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 170
- Total: 23 min
- Prep: 10 min
- Inactive: 3 min
- Cook: 10 min
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
1/2 cup olive oil
4 tablespoons chopped garlic
1/4 cup vinegar
3 tablespoons sugar
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
1/2 cup olive oil
4 tablespoons chopped garlic
1/4 cup vinegar
3 tablespoons sugar
Directions
- 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.
- 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.