Photo of Grilled Collards with Hot Pepper Vinegar by WW

Grilled Collards with Hot Pepper Vinegar

1
1
1
SmartPoints® value per serving
Total Time
32 min
Prep
20 min
Cook
12 min
Serves
4
Difficulty
Easy
Grilling greens in an aluminum package gives them great smoky flavour.

Ingredients

Uncooked collard greens

2¾ pound(s), 1 large bunch, cleaned, tough stems discarded

Water

1 tbsp(s)

Olive oil

1 tbsp(s)

Garlic clove(s)

2 clove(s), medium, minced

Kosher salt

1 tsp(s)

Apple cider vinegar

1 tbsp(s)

Jalapeño pepper(s)

½ small, seeded, thinly sliced

Instructions

  1. Make sure your grill grates are super clean. Preheat a gas or charcoal grill to medium-high heat (or set a large grill pan over two burners or broil).
  2. Make small stacks of collards; roll each stack tightly and thinly slice into ribbons. Place collards in center of a large piece of aluminum foil; drizzle with water and oil. Sprinkle with garlic and salt; gently toss with your hands. Wrap collards in foil (using a second piece if necessary) and make a neat, totally sealed package.
  3. Grill foil package, turning a few times, until greens are tender (check by unwrapping foil with tongs), 10-12 minutes. Unwrap collards and transfer to a serving bowl or platter; serve immediately with vinegar drizzled over top and garnished with jalapeño.

Notes

Serving size: 1/2 c