1 pound collard, turnip, or mustard greens, washed, trimmed, and cut into thin strips
1 1/2 teaspoons apple cider vinegar
1/4 teaspoon dried crushed red pepper
Kosher salt
freshly ground black pepper
Instructions
Cook shallot and garlic in hot oil in a Dutch oven over medium heat, stirring often, 1 minute. Stir in greens in batches, and cook, stirring often, 7 to 8 minutes or until crisp-tender. Stir in vinegar and red pepper. Season with kosher salt and black pepper. Serve immediately.
Originally Submitted
4/25/2015
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