Prep 10 mins
Cook 15 mins
A simple way to dress up collard greens without going to a lot of fuss. I chose golden balsamic vinegar because its flavor is milder, and I think it best suits this dish. Make sure your olive oil is extra virgin and fresh (not stale). I created this recipe one day when I had just bought an especially lovely bunch of collards -- and it has quickly become my favorite way to eat collard greens!
- Wash collard greens and tear leaves from stems, in chunks about 3-4 inches wide.
- Place in kettle with the water, cover, and cook on medium heat until tender, about 15 minutes, or to your preference.
- Drain collards, then use a knife and fork to cut the whole mess of greens into squares about 2 inches square. (This is just to make the greens more bite-sized and manageable.).
- Remove greens to serving dish (Or, if the cook is serving directly to the plates, wait until after the next two steps.).
- Pour the golden (or white) balsamic vinegar all over the greens, and stir a bit to distribute it evenly among the greens.
- Drizzle with olive oil and sprinkle with toasted sesame seeds if desired. If the cook is serving directly to plates, wait to sprinkle the sesame seeds until after the greens are on the plate, then garnish each serving with a sprinkle of toasted sesame seeds.