Collards Supreme

"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!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
5
Serves:
2
Advertisement

ingredients

  • 1 bunch fresh collard greens (about 14-16 ounces or 8-10 large leaves)
  • 177.44 ml water
  • 29.58 ml golden balsamic vinegar
  • 22.18 ml extra virgin olive oil (or 2 TBSP if your bunch is extra-large)
  • 14.79 ml toasted sesame seeds (optional)
Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I am on a very low sodium version of the D.A.S.H. diet to control my hypertension. Because of this, I have to cook everything from scratch, as canned foods, prepared mixes and ready-made food all have too much sodium in them. Fortunately, my mother was one of those cooks who could always make good food by throwing together a little of this and a little of that -- most of the time without measuring ingredients -- and I seem to have inherited her knack for cooking.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes