(Really) Quick-Sauteed Collard Ribbons
If you would like start your collard adventure with a very mellow flavored, REALLY quick cooking recipe (cooking time: 1 minute) – try this! I made a few adjustments to a recipe that was originally published by Fine Cooking (June/July 2010), that I found on a GREAT website: www.thebittenword.com The combination of malt vinegar and maple syrup might sound a bit odd, but it tastes wonderful!!!
1/4 orange or lemon (fresh)
1/2 Tbs. malt vinegar
1 tsp. maple syrup
1 bunch collard greens (washed, stem removed, rolled and cut into thin ribbons- also called “chiffonade”)
1-2 Tbs. vegetable broth (in place of olive oil)
1-2 small cloves garlic, lightly smashed and peeled (use more garlic if you are a fan!)
Pinch crushed red pepper flakes
- Toss the collard ribbons with a generous squeeze of fresh lemon or orange juice and set aside.
- In a small bowl, whisk the malt vinegar and maple syrup.
- Heat the broth in a skillet over medium-high heat, add the garlic and cook until just lightly browned.
- Remove the garlic with a slotted spoon/fork and set aside.
- Add the pepper flakes to the hot pan, and immediately add the collards and 1/2 tsp salt.
- Stir/toss the collards for about 1 minute (greens will be bright to dark green and slightly wilted).
- Do not overcook, as the greens can toughen.
- Add the garlic back into the pan with the greens, drizzle on the maple-vinegar mixture, stir well, and enjoy right away!