Collards Supreme

Name: Collards Supreme
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Halal Cart & American Muslim
Ingredients: 1 bunch fresh collard greens; 0.75 cup water; 2 tbsp apple cider vinegar; 1.5 tbsp extra virgin olive oil; 1 tbsp toasted sesame seeds

An American side dish of collard greens, apple cider vinegar and sesame seeds. It's finished with olive oil.

25 min · Serves 2 · Easy

Ingredients

1 bunchfresh collard greens, about 14-16 ounces or 8-10 large leaves
177.44 mlwater
2 tbspapple cider vinegar
1.5 tbspextra virgin olive oil, or 2 TBSP if your bunch is extra-large
1 tbsptoasted sesame seeds (optional)

Method

Start cooking mode

Time: Prep 10 min · Cook 15 min · 25 min total
Difficulty: easy

1
Wash collard greens and tear leaves from stems, in chunks about 3-4 inches wide. Place in kettle with the water, cover, and cook on medium heat until tender, about 15 minutes, or to your preference.
15 min
2
Drain collards, then use a knife and fork to cut the whole mess of greens into squares about 2 inches square. (This is just to make the greens more bite-sized and manageable.).
3
Remove greens to serving dish (Or, if the cook is serving directly to the plates, wait until after the next two steps.).
4
Pour the golden (or white) vinegar all over the greens, and stir a bit to distribute it evenly among the greens.
5
Drizzle with olive oil and sprinkle with toasted sesame seeds if desired. If the cook is serving directly to plates, wait to sprinkle the sesame seeds until after the greens are on the plate, then garnish each serving with a sprinkle of toasted sesame seeds.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Golden balsamic vinegar is alcohol-derived, so this recipe uses apple cider vinegar.