Braised Collard Greens

1. 1

   Bring a large pot of salted water to a boil over high heat.

2. 2

   Cut the tough stem ends from the collards and discard.

3. 3

   Cut the leaves and tender stems into large bite-size pieces.

4. 4

   Submerge the collards in the boiling water and cook, stirring once or twice, for 6 minutes.

5. 5

   Drain the water and set the collards aside.

6. 6

   Heat the olive oil in a large pot over medium heat and add the garlic and salt.

7. 7

   Cook, stirring frequently, until the garlic is just beginning to brown, 1 to 2 minutes.

8. 8

   Add the collards, vinegar, and 1/4 cup water to the pot and continue to cook, stirring constantly, until the collards are soft and all of the water has evaporated, about 10 minutes.

9. 9

   If the water evaporates too quickly, add a few extra tablespoons so that the collards have time to cook fully; they should be very tender.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.