Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Quick-Sautéed Collard Ribbons

Article Image
Amy Neunsinger

Servings: three.

The trick to quick-cooking collards (which are typically braised slowly for tenderness)is cutting them into very thin slices. All these need is a quick spin in a hot pan with olive oil to give them a delicate texture and a deep,toasty flavor. This whole recipe takes less than 20 minutes to prepare.

Ingredients

  • 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

Nutritional Information

      Calories (kcal) : 140
      Fat Calories (kcal): 80
      Fat (g): 10
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 0
      Sodium (mg): 210
      Carbohydrates (g): 12
      Fiber (g): 4
      Protein (g): 4

Preparation

  • 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.

Reviews

Rate or Review

Reviews

  • janegraham | 01/13/2016

    Loved this recipe. Nice and fresh.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks