This recipe is quick and easy. I love my Mama Earth Organics weekly food delivery because it sends me produce that I don’t normally buy like this dark leafy green ‘cruciferous’ vegetable… one of the best vegetables for lowering cholesterol, cancer protecting, anti-inflammatory and loaded with vitamin A, K and C, fibre – which makes collard greens great for digestive support. It is also rich in omega 3 fatty acids and antioxidants.
sautéed collard green ribbons
• trim washed leaves from stem (so you have large half circle pieces)
• stack the pieces
• roll length wise (starting at one of the narrow ends)
• cut thin .5” slices (so you end up with wheels of long ribbons – see photo)
Heat olive oil on med heat with a crushed clove of garlic; after a minute, add some chili flakes and the wheels of ribbons. Sautée for a few more minutes, making sure all of the ribbons are coated with oil. It’s a quick sautée. You’ll see the ribbons turn a bright green. You don’t want to overcook the collard greens otherwise they will become tough. So, don’t be afraid to only cook them for a few minutes.
Remove from heat and toss in a glug of high quality balsamic (I like the syrupy kind for this recipe like this Acropolis brand) and maple syrup. Toss to coat and serve immediately. Left overs keep well because you didn’t overcook the greens so the texture is still firm.
