Collards are the new kale. What can I say?
For those of you who may be skeptical, I admit collards don’t have the best reputation. I mean, generally they come out straight up *boiled*…goopy, bland, and just plain nasty. These are not like that. Sauteeing them with all this simple goodness not only lets the flavor permeate and keep the texture right where it should be, but actually keeps too many of the oh-so-lovely nutrients in these deep green leaves from leaching out and getting thrown away. Whoever thought it was ok to boil leafy greens…ew. Just ew.
- 6 cups collard greens, chopped
- ⅓ c sun dried tomatoes, dried or in oil
- ⅓ c olive oil, divided
- 4 garlic cloves, crushed
- 1 T apple cider vinegar
- salt and pepper to taste
- If you are using dried sundried tomatoes, soak in hot water for 10 mins or so to plump them up.
- Heat 2-3 tablespoons of the oil over medium high heat in a large pot or heavy pan with a lid.
- Sautee the garlic until nicely browned and fragrant.
- Add the collards, stirring to coat in the oil. Reduce heat to medium low and cover. Allow the greens to simmer for 5 minutes or so, until wilted.
- Add the remaining oil, sundried tomatoes, vinegar, and seasoning. Toss to coat. Cover and simmer 5 minutes more. Serve.