Name: Sautéed Collards or Kale
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 bunch collards (or kale, washed and stems removed); 3 tablespoons olive oil; 1 small onion (or 2 shallots, minced); ½ teaspoon salt (to taste); 1 tablespoon red wine vinegar; Freshly ground black pepper

By Edible Staff

You can use collards or any variety of kale for this recipe, but the thicker the leaves the longer the cooking time.

Default illustration used when a recipe doesn't have any accompanying photos.

Ingredients

1 bunch collards, or kale, washed and stems removed
3 tablespoons olive oil
1 small onion, or 2 shallots, minced
½ teaspoon salt, to taste
1 tablespoon red wine vinegar
Freshly ground black pepper

Instructions

Chop the collard greens or kale coarsely. Heat a large, deep sauté pan over medium heat. Pour in enough of the olive oil to coat the bottom. Add the onion or shallot and cook until translucent. Add the kale, salt and a couple tablespoons of water and cover the pan. Cook for 5 to 15 minutes, depending on the thickness of the leaves. Check frequently to make sure the pan does not get too dry, and add more water if it needs it. When the greens are tender, remove the lid and add the vinegar. Stir and cook away any excess water. Add freshly ground black pepper to taste and serve.