Traditional collard greens recipes are nice, but they often start with pork fat, and take over an hour to cook. In this recipe, I thinly sliced the collards and sauteed them on the stove with the entire dish taking no more than 10-15 minutes.
Collard greens are in season from January – April, but they are available most anytime. Be sure to wash the leaves thoroughly before using. In order to cut into ribbons, cut out each collard leaf rib with a knife. Then stack the leaves on top of one another and roll the stack of leaves into a tube. Starting at one end of the tube, thinly slice into 1/4-inch ribbons. They will look something like this.
Be sure to have a nice hot pan.
I tossed the greens with toasted pine nuts, but toasted walnuts might be nice too.
Sweet and Spicy Balsamic Collard Greens
1 bunch collard greens, washed thoroughly
1/4 red onion, sliced thinly (about 3/4 – 1 c)
2 cloves garlic, minced
1 1/2 T extra virgin olive oil
2 T balsamic vinegar
2 T lemon juice
1 T agave nectar
1 t mustard
1/8 – 1/4 t cayenne (depending on your taste)
2 T pine nuts, toasted
salt and pepper to taste
Carefully wash collard greens. Stack greens on top of one another and roll into a tube. Starting at one end of the tube, thinly-slice (1/4 inch) ribbons.
In a small bowl, combine vinegar, mustard, lemon juice, cayenne, agave nectar and a pinch of salt. Stir briefly until smooth.
Heat oil in large saucepan over high heat. Add onion slices to the pan and saute until they begin to brown (about 2 minutes). Add half the garlic, salt and pepper to taste and saute another minute. Add collards and remaining garlic to the pan. Continue to cook so that the greens are glossy and coated with oil (about 3 minutes) .
Add vinegar mixture to greens and stir. Continue to cook over medium heat until some liquid has evaporated and sauce has thickened slightly (about 5 minutes).
Stir in pine nuts and remove from heat. Serve immediately.