Sauteed Greens Recipe
Summary
Ingredients
| 1 bunch collard greens, about 3/4 pound, rinsed, stems removed and coarsely shredded | ||
| 1/3 medium head cabbage, coarsely shredded | ||
| Olive oil | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1 medium onion, cut into quarters and sliced | ||
| Rice vinegar | 2 Teaspoon | |
Directions
In a large saucepan, boil 3 quarts of water.
Add collard greens, return to a boil and cook 3 to 4 minutes, or until greens are tender-crisp.
With a slotted spoon, remove greens, leaving the water in the pan.
Place greens in a colander and set aside.
Return water to a boil, add cabbage and cook 1 minute.
Pour into the colander and let drain.
Set aside.
In a large skillet, heat olive oil over medium-low setting.
Saute garlic and onions 3 to 4 minutes, or until tender-crisp.
Add greens and cabbage, and saute 2 to 3 minutes, stirring occasionally.
Add vinegar.
Toss and serve immediately.
Add collard greens, return to a boil and cook 3 to 4 minutes, or until greens are tender-crisp.
With a slotted spoon, remove greens, leaving the water in the pan.
Place greens in a colander and set aside.
Return water to a boil, add cabbage and cook 1 minute.
Pour into the colander and let drain.
Set aside.
In a large skillet, heat olive oil over medium-low setting.
Saute garlic and onions 3 to 4 minutes, or until tender-crisp.
Add greens and cabbage, and saute 2 to 3 minutes, stirring occasionally.
Add vinegar.
Toss and serve immediately.
Chef
