Rockabilly Farm: We Grow Love.
Sauté of Collards and Kale
Yield: 2-4 portions
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4 Large leaves of Collards
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4-6 Large leaves of Kale
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2 cloves Garlic, small dice
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1 Medium Spanish Onion, thinly sliced
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½ Tsp Sesame Oil
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1 TBSP Olive Oil
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2 TBSP Soy Sauce or Tamari
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Freshly Ground Black Pepper to taste
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Remove stems from Collards and Kale. (Stems can be reserved in refrigerator for another dish like a stir fry.)
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Stack the leaves, Roll them, and Cut into ½ inch Ribbons. (aka Chiffonade). Toss all the Greens together.
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In a Large sauté pan, Add Olive Oil, Garlic and Onions. Cook over Low Heat until the Garlic smells nutty and onions become slightly wilted. Approx 2-3 min. (gas range).
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Add Chiffonade of Kale and Collards to the pan. Using Tongs, Toss the greens with the onion and garlic mixture until they turn a bright, beautiful green. Then Add Sesame Oil and Black Pepper. Cook 1-2 minutes longer.
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Add Soy Sauce or Tamari to deglaze the pan, Continue cooking 1 minute.
Serve Immediately as a side vegetable or as a main dish with your favorite grain, rice, quinoa or barley.
- by Deborah Stanton