Tangy Quick Collards
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 111
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 4
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 170
- Total: 25 min
- Active: 25 min
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
- 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.
- Use a vegetable peeler to remove three 1-by-2-inch strips of peel from the lime. Finely chop the peel.
- 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.