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Quick-Sautéed Collard Ribbons
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: from Fine Cooking (June/July 2010) http://www.thebittenword.com/thebittenword/2010/06/quicksautéed-collard-ribbons.html
| 1 Tbs. | malt vinegar |
| 2 tsp. | maple syrup |
| 1-1/2 lb. | collard greens, (about 30 leaves) |
| 2 Tbs. | extra-virgin olive oil |
| 4 small cloves | garlic, lightly smashed and peeled |
| Pinch | crushed red pepper flakes |
| Kosher salt |
Directions
In a small bowl, whisk the malt vinegar and maple syrup.
Trim the stem from each collard leaf with a sharp knife, dividing the leaf completely in half lengthwise as you cut away the stem. Discard the stems; wash and dry the leaves.
Stack half of the leaves and roll them up tightly crosswise into a cigar shape. Using a very sharp knife, cut the collard “cigar” crosswise into 1/4-inch-thick slices. Use your fingers to unfurl the slices, which will be tightly curled together. Repeat with the second half of the leaves.
In a 12-inch nonstick skillet, heat the olive oil and the garlic over medium-high heat. Cook, stirring and flipping the garlic, until it’s fragrant and just lightly browned, about 3 minutes. Remove and discard the garlic. Add the pepper flakes, stirring to distribute in the hot oil, and immediately add the collards and 1/2 tsp. salt. Using tongs, stir and toss the collards until they’re coated with the oil, and continue tossing until they are slightly wilted, about 1 minute. Most of the greens will have turned a bright green, with some beginning to turn a darker green. Do not overcook, as they will become tough. Take the pan off the heat, drizzle on the maple-vinegar mixture, stir well, and transfer to a shallow serving platter. Serve immediately.
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