Recipe courtesy of Robert Irvine
Print
Collard and Mustard Greens
Total:
23 min
Prep:
10 min
Inactive:
3 min
Cook:
10 min
Yield:
8 servings
Level:
Easy
Total:
23 min
Prep:
10 min
Inactive:
3 min
Cook:
10 min
Yield:
8 servings
Level:
Easy

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

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. 

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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