Collards & Mustard

Stir-Fried Collards

 

2 pounds collard leaves

1 to 2 TBSP virgin olive or walnut oil

¼ cup finely minced onion

1 clove garlic, crushed and minced

Salt to taste

Freshly ground pepper to taste

 

Strip the collard leaves off the stems; discard the stems. Wash the leaves in several changes of cold water. Stack them about

4 to 6

high, then roll up tightly like cigars. Slice paper-thin. Unfurl and fluff the strands with your fingers. Set aside.

 

In a large skillet, heat the oil and cook the onion, stirring, 1 minute. Add the garlic and cook 1 minute more. Add the collards and cook, stirring constantly, just until they turn bright green and limp. Season with a sprinkle of salt and pepper. Serve at once.

 

If collards aren’t available, try kale or mustard.

 

Serves: 4

Vegetarian Times Complete Cookbook (1995)