Rosemary Potatoes
Active: 5 minutes
Total: 45 minutes
Collard Greens with Caramelized Onions
Active Time: 25 minutes Total Time: 25 minutes Serves: Serves 4
Vegan Gluten Free
Ingredients
- 1 large yellow onion, sliced
- 2 cloves garlic, chopped
- 2 tablespoons extra virgin olive oil
- 3/4 teaspoon kosher salt (1/2 tsp. + 1/4 tsp.)
- 3 tablespoons cider vinegar
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1 bunch collard greens
- 1/4 cup water
Instructions
Peel the onion and slice it into half moons. Chop the garlic.
Place a large pot on the stove and turn the heat on to medium. Add the oil and heat until it shimmers (about 1 minute). Add the sliced onion and 1/2 teaspoon of the salt, stir, then cover with a lid. Cook, stirring occasionally, for 5 minutes. Remove the lid and add the garlic. Cook, stirring often, uncovered, until tender and light golden brown, 5 to 7 minutes more.
Meanwhile, stack several collard leaves together. Starting at the leafy end, slice 1-inch strips crosswise until you reach the stems. Discard the stems and add the cut leaves to a salad spinner. Repeat with the remaining leaves. If the leaves are particularly large, first slice them lengthwise down the middle then crosswise into strips. Rinse the leaves and spin dry.
Once the onion is golden brown, stir in the vinegar, red pepper, and black pepper (about 12 turns on pepper mill). Add the collard greens and use tongs to toss with the onion and garlic. Add the water, cover, and cook, stirring occasionally, until the collards are tender, 10 to 12 minutes. Stir in the remaining 1/4 teaspoon salt. Serve.
step by step
/01/
Peel the onion and slice it into half moons.
/02/
Heat the oil in a large pot over medium heat. Add the sliced onion and 1/2 teaspoon of the salt, stir, then cover with a lid. Cook, stirring occasionally, for 5 minutes.
/03/
Chop the garlic.
/04/
Remove the lid and add the garlic. Cook, stirring often, until tender and light golden brown, 5 to 7 minutes more.
/05/
Meanwhile, stack several collard leaves together. Starting at the leafy end, slice 1-inch strips crosswise until you reach the stems. Discard the stems.
/06/
If the leaves are particularly large, first slice them lengthwise down the middle then crosswise into strips. Rinse the leaves and spin dry.
/07/
Did you know that collard greens are an extremely rich source of vitamin K, A, C and calcium?
/08/
Once the onion is golden brown, stir in the vinegar…
/09/
...red pepper, and black pepper (about 12 turns on pepper mill).
/010/
Add the collard greens and toss. Add the water, cover, and cook, stirring occasionally, until the collards are tender, 10 to 12 minutes. Stir in the remaining 1/4 teaspoon salt.
/011/
Serve.
This recipe was printed from:
https://jessicaseinfeld.com/recipes/collard-greens-with-caramelized-onions
