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This delightful recipe for warmed Collard Greens has been adapted from a Bon Appetit magazine recipe for Slow Cooked Collard Greens in Olive Oil. Enjoy!


INSTRUCTIONS

  1. 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.

  2. Add collard greens to saucepan a handful at a time, stirring until each addition is wilted before adding the next.

  3. 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.

  4. Let cool slightly, then stir vinegar and sugar into the greens.

  5. Transfer to a serving bowl and drizzle with more oil and a splash more of vinegar if desired. 

Recipe Tags
McEvoy Ranch Extra Virgin Olive Oil

Certified Organic

By CCOF

Sustainably Produced

At Our Ranch

Early Harvested

High Polyphenols

Award Winning

Extra Virgin Olive Oil

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