Oct 15, 2012
These collard greens are sautéed with ham and lots of colourful veggies just until tender. Collard greens are a hardy green with a mild cabbage taste. If you can't find them, kale is an excellent substitute.
1 large bunch collard greens, thick ribs removed, thinly sliced
2 tbsp. extra virgin olive oil
1/2 cup diced ham
1 small onion, diced
1 red pepper, diced
1 large carrot, diced
2 garlic cloves, chopped
1 sprig thyme, chopped or left whole
Salt and freshly ground pepper, to taste
1/3 cup stock
Hot sauce, to taste
Add olive oil to large sauté pan over medium heat. When oil is hot, add ham, onions, red pepper, carrot, garlic, thyme, and salt and pepper. Sauté the vegetables until tender crisp, about 4 to 5 minutes.
Add collard greens and stock. Cook until greens are tender and pan is dry, about 5 to 8 minutes. Serve with hot sauce, if desired.
Yield: 4 to 6 servings