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Slow Cooked Collard Greens with Vinegar

Page history last edited by PBworks 15 years, 7 months ago

Joh Kobuko, Kitchen on Common

2 lbs. Collard Greens (Kale, Mustard or Turnip Greens would work as well)

2 cloves Garlic, peeled and chopped

1 Tbsp. Butter or oil

1 tsp. White Wine Vinegar

Salt & Pepper

Wash the collard greens well, and remove and discard the stems using a knife and pulling the leaves from the stem with your hands.

Stack the leaves, roll them, and cut into 1” thick ribbons. Turn the stack and cut again into 1” pieces.

Heat a large pan with a cover over medium and add the butter. When the foam subsides, add the garlic and cook gently until softened. Add the greens, season, and toss with the garlic. Add the vinegar to the pan, cover, and reduce the heat to low.

Cook until tender, about 30-45 minutes.