Differences
This shows you the differences between two versions of the page.
| Next revision | Previous revision | ||
| recipes:collard_greens_in_olive_oil_slow-cooked [2021/02/27 16:23] – created mcf | recipes:collard_greens_in_olive_oil_slow-cooked [2021/02/27 16:25] (current) – mcf | ||
|---|---|---|---|
| Line 5: | Line 5: | ||
| 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 | + | |
| - | 1/2 teaspoon crushed red pepper flakes | + | |
| - | 2 bunches collard greens, ribs and stems removed, leaves torn into 2" pieces | + | |
| - | Kosher salt | + | |
| - | 1 tablespoon (or more) apple cider vinegar | + | |
| - | 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. | + | |
| - | 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. |
| + | | ||