Every January 1st I host an Open House for friends and family. From my years in Atlanta, I serve traditional Southern foods for luck and abundance in the new year. This sautéed collard greens recipe totally fits the bill. While this dish is usually made with ham hocks, I make my greens vegetarian and opt to put bacon in my black-eyed peas. My vegan and vegetarian friends appreciate it and it certainly doesn’t skimp on flavor.
3 tablespoons olive oil
2 garlic cloves, minced
1 small onion, chopped
1/2 teaspoon red pepper flakes
1 teaspoon smoked sweet paprika
1 large bunch collard greens
1/4 cup sun-dried tomatoes packed in oil, oil drained
2 tablespoons apple cider vinegar
Spritz fresh lemon juice
Salt and pepper, to taste
1. In a large pot or pan, heat olive oil, and add garlic, onions, paprika and red pepper flakes. Cook until fragrant.
2. Wash greens well to remove any dirt and grit. Drain well. Cut off the stems right where the leaf starts. Then take each leaf and slice out the rib at the center, if necessary. Usually these are super tough and not easy to eat. Stack about 5-8 leaves on top of each other, then roll lengthwise. Cut rolled up leaves into 1″ slices widthwise. Repeat until all the greens are done.
3. Add collards to the onion and garlic mixture.
4. Add in sun-dried tomatoes, vinegar and lemon juice. Season with salt and pepper.
5. Sauté collard greens until tender, but still bright green. Do not overcook.
6. Remove from heat and check seasoning again. Serve hot.
You can always use Swiss chard, kale or even spinach, if you are not a fan of collard greens. But I totally encourage you to make them with collards. Oh, and don’t wait to buy your greens the day before, as they may be sold-out at the store!