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Collard Greens and Kale

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Recipe courtesy of Cal-Organic Farms/Grimmway Farms 

Total Yield: 4 servings
• 1/2 tsp salt
• 3 tbsp olive oil
• 6 garlic cloves, minced
• 1/2 tsp pepper, fresh ground
• 4 tsp lemon juice, fresh
• dash hot pepper sauce
• 1 bunch collard greens
• 1 bunch kale

1. Rinse collard greens and kale well in a large bowl of cold water. Drain and cut off tough stems. Cut leaves into 1/4-inch strips.

2. In a well-seasoned heavy skillet or wok, heat the olive oil over medium-high heat. Add the garlic and cook, stirring for 30 seconds. Add half of the collard greens and cook, stirring, for about 30 seconds. Add half of the kale and cook, stirring, for about 1 minute or unitl they begin to soften. Add remaining greens and cook, stirring constantly, for about 10 minutes or until the greens are tender.

3. Season with salt, pepper, lemon juice and a few drops of hot pepper sauce, if desired

Source http://southernfood.about.com


  *Vegan, *Gluten-Free