Recipe of the Month: Sautéed Collard Greens & Onions
Sautéd Collards & Onions
6 lbs. collard greens
2 tablespoons vegetable oil
2 cups minced onion
4 garlic cloves, minced
- Remove stems from collard greens. Wash leaves thoroughly; pat dry and coarsely chop to equal 20 cups.
- Bring 4 quarts of water to a boil in large stockpot; add half chopped greens and cook 4 minutes. Remove greens with slotted spoon to drain greens well. Repeat procedure with remaining chopped greens and discard water.
- Heat oil in stockpot over medium heat. Add onion and garlic, sauté 3 minutes or until tender. Add greens and salt; sauté 3 minutes or until tender.
Servings: 12, serving size: 1/2 cup
Author: Just Vegetable Recipes, www.justvegetablerecipes.com