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Quick Sautéed Collard Ribbons

Author From www.thebittenword.com


  • 1 Tbs . malt vinegar
  • 2 tsp . maple syrup
  • 5-8 collard green leaves
  • 2 Tbs . extra-virgin olive oil
  • 4 small cloves garlic , lightly smashed and
  • peeled
  • Pinch crushed red pepper flakes
  • Kosher salt


  1. In a small bowl, whisk the malt vinegar and maple syrup.
  2. Trim the stem from each collard leaf with a sharp knife, dividing the leaf completely in half lengthwise as you cut away the stem.
  3. Discard the stems; wash and dry the leaves.
  4. Stack the leaves and roll them up tightly crosswise into a cigar shape. Using a very sharp knife, cut the collard "cigar" crosswise into 1/4-inch-thick slices.
  5. Use your fingers to unfurl the slices, which will be tightly curled together.
  6. In a large skillet, heat the olive oil and the garlic over medium-high heat. Cook, stirring garlic, until it's fragrant and just lightly browned, about 3 minutes.
  7. Remove and discard the garlic. Add the pepper flakes, and immediately add the collards and 1/2 tsp. salt.
  8. Stir and toss the collards until they're coated with the oil, and continue tossing until they are wilted, about 3-5 minutes.
  9. Take the pan off the heat, drizzle on the maple-vinegar mixture, stir well, and transfer to a shallow serving platter.
  10. Serve immediately.