Tangy Quick Collards

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

3 large bunches collard greens

1 lime 

3 tablespoons olive oil 

1 tablespoon fresh ginger, minced or grated 

1 garlic clove, minced or grated 

2 teaspoons whole grain mustard 

1 teaspoon chopped jalapeno 

Kosher salt 

2 tablespoons distilled white vinegar 

Directions

  1. Remove the large center stems from the collard greens. Stack the leaves on top of each other and roll them as tightly as possible. Use a sharp chef's knife to slice the leaves as thinly as possible.
  2. Use a vegetable peeler to remove three 1-by-2-inch strips of peel from the lime. Finely chop the peel.
  3. Heat the olive oil in a large, wide pot over medium heat. Add the ginger, garlic, mustard, jalapeno and 1/2 teaspoon salt and cook, stirring occasionally, until very fragrant and the garlic is pale golden, about 3 minutes. Add the vinegar and simmer until almost completely reduced. Increase the heat to medium-high and add the collard greens. Cook, tossing with tongs, until just slightly wilted, about 3 minutes. Serve warm.