| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 3 large bunches collard greens
- 1 lime
- 3 tablespoons olive oil
- 1 tablespoon fresh ginger, minced or grated
- 1 garlic clove, minced or grated
- 2 teaspoons whole grain mustard
- 1 teaspoon chopped jalapeno
- Kosher salt
- 2 tablespoons distilled white vinegar
Instructions
- Remove the large center stems from the collard greens. Stack the leaves on top of each other and roll them as tightly as possible. Use a sharp chef’s knife to slice the leaves as thinly as possible.
- Use a vegetable peeler to remove three 1-by-2-inch strips of peel from the lime. Finely chop the peel.
- Heat the olive oil in a large, wide pot over medium heat. Add the ginger, garlic, mustard, jalapeno and 1/2 teaspoon salt and cook, stirring occasionally, until very fragrant and the garlic is pale golden, about 3 minutes. Add the vinegar and simmer until almost completely reduced. Increase the heat to medium-high and add the collard greens. Cook, tossing with tongs, until just slightly wilted, about 3 minutes. Serve warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 111 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 170 mg |
Reviews
It’s not the recipe, it’s the collards for me. (Taste is good and I might try with other, more supple greens). Just be aware that, like regular kale, collards are just too rubbery a texture for me. When they are not braised for tenderness, I just don’t like.
Loved it. I never had these before. If they are a favorite.
Really fresh, perfectly tangy. Great way to prepare collard greens with a bite! Tip: sauté the minced lime peel with the garlic, ginger and jalapeño.
LIME: step 3: just watched on tv. Went to save as I love all these ingredients. The chopped lime is sautéed in pan with garlic, ginger and jalapeño.