Yankee Collards

When I first moved to North Carolina I saw frozen collards in the grocery store but had no idea how they were usually prepared. So, knowing they were related to kale, I adapted my Italian-style recipe for Kale. One southern-born friend says its heresy but I say its delicious.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  lb  frozen chopped  collard greens
• 1  garlic clove, finely minced
• 1  small onion, chopped (optional)
• 1 -2  tablespoon olive oil
•  balsamic vinegar
•  parmesan cheese, grated

Directions

1. Heat olive oil gently in a large, heavy skillet (I use the cast iron chicken fryer).
2. Saute the collards, onions, and garlic slowly and gently in the olive oil. Give it plenty of time since collards are tough if not slow-cooked -- letting them stew in their own juices until tender.
3. Serve with balsamic vinegar and parmesan.
4. Tip -- add cooked chicken or cooked pork and serve with Italian bread or cornbread to make a complete meal.