Collard Greens With Baby Vidalia Onions And Ramps

1. 1

   Typically I make pork chops ahead and use the fat from the pan fried chops for cooking the greens. If simply making the greens, heat a couple tablespoons of olive oil in a skillet on medium-high.

2. 2

   Throw in the Vidalia onions and let cook until they become slightly translucent.

3. 3

   Next, add in the chopped ramp stalks and cook until fragrant.

4. 4

   Then throw in the collard greens and stir all of the ingredients together.

5. 5

   As the collards begin to wilt, add in the white vinegar and salt and pepper to taste.

6. 6

   Finally, throw in the chiffonade of ramp leaves for extra garlicky flavor.

7. 7

   Saute the collards to your liking, then serve on a platter. I like to saute collards a bit longer than say, curly kale, because I find them to be a bit more bitter. For this recipe they cooked for roughly 4-5 minutes.

* Per serving · 4 servings · Values may vary.

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