BC Recipes for September 9, 2011
Spicy Collard Greens Even if you tried collard greens in the past and didn't like them, this recipe may change your opinion. The key is that the greens are cut very small and cooked quickly.
- 1 bunch of collard greens, stems removed and cut crosswise into very thin strips
- 1-2 jalapenos chopped (seeded if desired)
- 1 onion (red or yellow) chopped
- 2-4 teaspoons minced ginger (I know it's not a BC ingredient)
- olive oil
Heat olive oil on medium heat in a large saute pan. Add peppers, onion, and ginger and cook until fragrant and peppers/onion soften some. Toss in collard greens. Continue to cook over medium high heat, stirring, just until greens turn bright green. Season to taste with salt.