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recipes:collard_greens_in_olive_oil_slow-cooked [2021/02/27 11:23] mcf created |
recipes:collard_greens_in_olive_oil_slow-cooked [2021/02/27 11:25] (current) mcf |
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| INGREDIENTS | INGREDIENTS | ||
| - | 1/2 cup extra-virgin olive oil, plus more for drizzling | + | * 1/2 cup extra-virgin olive oil, plus more for drizzling |
| - | 8 garlic cloves, thinly sliced | + | * 8 garlic cloves, thinly sliced |
| - | 1/2 teaspoon crushed red pepper flakes | + | * 1/2 teaspoon crushed red pepper flakes |
| - | 2 bunches collard greens, ribs and stems removed, leaves torn into 2" pieces | + | * 2 bunches collard greens, ribs and stems removed, leaves torn into 2" pieces |
| - | Kosher salt | + | * Kosher salt |
| - | 1 tablespoon (or more) apple cider vinegar | + | * 1 tablespoon (or more) apple cider vinegar |
| - | Generous pinch of sugar | + | * Generous pinch of sugar |
| PREPARATION | PREPARATION | ||
| - | Heat 1/2 cup oil in a large saucepan over medium. Cook garlic and red pepper flakes, stirring often, until garlic is golden, about 4 minutes. | + | - Heat 1/2 cup oil in a large saucepan over medium. Cook garlic and red pepper flakes, stirring often, until garlic is golden, about 4 minutes. |
| - | Add collard greens to saucepan a handful at a time, stirring until each addition is wilted before adding the next. Season with salt and add 1 cup water. Bring to a simmer, then reduce heat so mixture is at a very gentle simmer. Cover and cook, occasionally removing lid to stir, until greens are tender and very dark green, 1–1 1/2 hours. | + | - Add collard greens to saucepan a handful at a time, stirring until each addition is wilted before adding the next. Season with salt and add 1 cup water. Bring to a simmer, then reduce heat so mixture is at a very gentle simmer. |
| - | Let cool slightly, then stir vinegar and sugar into greens. Transfer to a serving bowl and drizzle with more oil and a splash more of vinegar if desired. | + | - Cover and cook, occasionally removing lid to stir, until greens are tender and very dark green, 1–1 1/2 hours. |
| + | - Let cool slightly, then stir vinegar and sugar into greens. Transfer to a serving bowl and drizzle with more oil and a splash more of vinegar if desired. | ||