Sauteed Collard Greens With Carrots Recipe
Ingredients
1 1/4 pounds collard greens, stems removed, rinsed well, and torn in half or1 package (10 ounces) frozen collard greens
1 tablespoon olive oil
2 large carrots, peeled, quartered lengthwise, and thinly sliced
1 small stalk celery, finely chopped
1 teaspoon sugar
1 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Directions
Bring a large saucepan of unsalted waterto a boil.
Add the collard greens and cook for 15 minutes or until tender.
Before draining, reserve 3 tablespoons of the cooking liquid.
2 ln a 12-inch nonstickskillet, heat the oil over low heat; add the carrots and celery and cook, stirring occasionally, for 5 minutes or until the carrots are crisp-tender.
In a small bowl, combine the sugar, ginger, and nutmeg.
Add the cooked collard greens to the skillet a long with the sugar mixture and reserved cooking liquid.
Cook, stirring constantly, for about 2 minutes or until heated through.
Add the collard greens and cook for 15 minutes or until tender.
Before draining, reserve 3 tablespoons of the cooking liquid.
2 ln a 12-inch nonstickskillet, heat the oil over low heat; add the carrots and celery and cook, stirring occasionally, for 5 minutes or until the carrots are crisp-tender.
In a small bowl, combine the sugar, ginger, and nutmeg.
Add the cooked collard greens to the skillet a long with the sugar mixture and reserved cooking liquid.
Cook, stirring constantly, for about 2 minutes or until heated through.
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