Sauté of Collards and Kale

Yield:  2-4 portions

 

  • 4 Large leaves of Collards

  • 4-6 Large leaves of Kale

  • 2 cloves Garlic, small dice

  • 1 Medium Spanish Onion, thinly sliced

  • ½ Tsp Sesame Oil

  • 1 TBSP Olive Oil

  • 2 TBSP Soy Sauce or Tamari

  • Freshly Ground Black Pepper to taste

 

  1. Remove stems from Collards and Kale.  (Stems can be reserved in refrigerator for another dish like a stir fry.)

  2. Stack the leaves, Roll them, and Cut into ½ inch Ribbons. (aka Chiffonade). Toss all  the Greens together. 

  3. 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).

  4. 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. 

  5. 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

 

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