Recipe courtesy of Robert Irvine

Collard and Mustard Greens

  • Level: Easy
  • Total: 23 min
  • Prep: 10 min
  • Inactive: 3 min
  • Cook: 10 min
  • Yield: 8 servings
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Ingredients

Salt and freshly ground black pepper, plus 2 teaspoons salt and 2 teaspoons pepper

1 large bunch collard greens, soaked in cold water, rinsed, and drained

1/2 cup olive oil

4 tablespoons chopped garlic

1/4 cup vinegar

3 tablespoons sugar

Salt and freshly ground black pepper, plus 2 teaspoons salt and 2 teaspoons pepper

1 large bunch collard greens, soaked in cold water, rinsed, and drained

1/2 cup olive oil

4 tablespoons chopped garlic

1/4 cup vinegar

3 tablespoons sugar

Directions

  1. Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper. 
  1. Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper. 

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