SLOW-COOKED COLLARD GREENS IN OLIVE OIL
Truth: Garlic sizzling in olive oil is the greatest smell in the world and the only base needed to transform everything from spaghetti to shrimp to these collards into something that's both simple and spectacular.
Provided by Claire Saffitz
Categories Bon Appétit Collard Greens Braise Vinegar Garlic Side Vegetarian Vegan Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat 1/2 cup oil in a large saucepan over medium. 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 1/2 hours.
- Let cool slightly, then stir vinegar and sugar into greens. Transfer to a serving bowl and drizzle with more oil and a splash more of vinegar if desired.
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