Often collards are boiled or braised to tenderize their tough leaves, but this method of quick sautéing works great when the leaves are cut into very thin strips. From Fine Cooking June/July 201
- 1 Tbsp malt vinegar
- 2 tsp maple syrup
- 1 ½ lb. collard greens
- 2 Tbsp extra virgin olive oil
- 4 small cloves garlic, peeled and smashed
- Pinch red pepper flakes
- In a small bowl whisk together vinegar and syrup.
- Trim the stem from each collard leaf with a knife. Wash and dry the leaves.
- Stack the leaves and roll them up tightly into a cigar shape. Cut cross-wise into ¼ inch slices. Unfurl the slices.
- In a non-stick skillet heat the oil and garlic over med-high. Cook garlic, stirring until just lightly brown. Remove and discard garlic.
- Add the red pepper flakes, and immediately add the collard greens and ½ tsp salt. Toss the greens with tongs until coated with oil and continue to toss until they are slightly wilted about 1 min. Most of the greens will have turned a bright green, and some a bit darker. Do not over cook.
- Take the pan off heat, drizzle with vinegar/syrup mix and serve.