Collard And Mustard Greens
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
51
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper
2
Bring water to a boil
3
Meanwhile, chop all greens into medium pieces
4
Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes
5
Drain and let cool
6
Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn
7
Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper
8
Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper
9
Bring water to a boil
10
Meanwhile, chop all greens into medium pieces
11
Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes
12
Drain and let cool
13
Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn
14
Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper