Ingredients
-
½ cup McEvoy Ranch Extra Virgin Olive Oil, plus more for drizzling
- 8 garlic cloves, thinly sliced
- ½ teaspoon crushed red pepper flakes
- 2 bunches collard greens, ribs and stems removed, leaves torn into 2” pieces
- Kosher salt
- 1 tablespoon (or more) apple cider vinegar
- Generous pinch of sugar
Instructions
Heat ½ cup oil in a large saucepan over medium heat. Cook garlic and red pepper flakes, stirring often, until garlic is golden, about 4 minutes.
Add collard greens to saucepan a handful at a time, stirring until each addition is wilted before adding the next.
Season with salt and add 1 cup water. Bring to a simmer, then reduce heat so mixture is at a very gentle simmer. Cover and cook, occasionally removing lid to stir, until greens are tender and very dark green, 1-1-½ hours.
Let cool slightly, then stir vinegar and sugar into the greens.
Transfer to a serving bowl and drizzle with more oil and a splash more of vinegar if desired.
