Quick and crunchy collard greens
1
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Collard greens are typically stewed or braised in most recipes. Here, they’re cut into strips and quickly sautéed—remaining very crunchy and full of flavor and texture. To cut the collards into thin strips, stack up several stemmed leaves, then roll them up like a giant cigar. Starting at one end, slice into very thin strips, less than 1/8-inch thick, working your way all the way down the “cigar” until you have a pretty pile of collard ribbons. Set these aside and make more—then quickly cook them until they just start to wilt, which should take about 2 minutes, for this new take on a favorite green.
Ingredients
Cooking spray
1 spray(s)
Garlic
2 clove(s)
Red pepper flakes
0.5 tsp
Collard greens
1.5 pound(s)
Table salt
1 tsp
Balsamic vinegar
1 Tbsp
Instructions
1
Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the garlic and red pepper flakes. Cook, stirring constantly, until the garlic begins to brown at the edges, about 1 minute.
2
Add the collards and salt. Toss well, then continue cooking, tossing all the while, until the collards just begin to wilt but are still crisp-tender, about 2 minutes.
3
Raise the heat to high and pour in the balsamic vinegar. Stir and toss for 1 minute as the balsamic reduces to a glaze. Yields about 1 cup per serving.
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