Grilled collards with hot pepper vinegar
Uncooked collard greens
2¾ pound(s), 1 large bunch, cleaned, tough stems discarded
Extra virgin olive oil
2 medium clove(s), minced
Apple cider vinegar
½ small, seeded, thinly sliced
- 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).
- 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.
- 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.
- Serving size: 1/2 c