I grow collards on my back patio; they grow surprisingly well in the New England humidity and heat- in fact they’ve thrived. I’ve had a hard time keeping up with them and while they still look gorgeous, the stalks and leaves are a bit more fibrous on a mature plant. Never fear- here is a method of cooking fibrous greens such as kale, chard, etc. Enjoy!
- 1 lb. collards- stems removed and cut into 1 inch wide strips
- 2 Tbs. olive oil
- 1 small red onion- thinly sliced
- 3 cloves of garlic- minced
- generous pinch of red pepper flakes
- 1 Tbs. red wine vinegar
- 1/4 tsp. salt
In a large pot boil salted water. Add collard greens and cook until tender, roughly 8 minutes. Drain.
Heat oil on medium high heat and add onion. Cook about six minutes. Reduce heat to medium, add red pepper flakes and collard greens. Add garlic and stir for 1 minute until garlic is fragrant. Remove from heat and add vinegar and salt.
