Buttery Collard Greens and Onions
10 largecollard green leaves
1/2 tspolive oil
1/2 smallwhite onion sliced thinly
1/2 tspsea salt
1/2 tspcoarse black pepper
1/4 cwarm water
How to Make Buttery Collard Greens and Onions
- Thoroughly wash the collard green leaves under cool water and pat dry. Remove the main stem/vein from the center by cutting along the edge of it on each leaf. Roll the de-veined leaves up like you would cinnamon roll dough. Slice across the roll in 1/4 sections. This will produce ribbon shaped collard greens.
- Heat the butter and olive oil in a pan on medium heat. Add the onion and cook until the onion is soft...about 5 minutes. Add the garlic and stir for one minute.
- Add the collard greens to the pan. Sprinkle them with the salt and pepper. Sir them frequently for about 5 minutes until they just start to soften. Add the warm water to the pan and turn the pan down to simmer. Cook off the water, stirring periodically for about 10 minutes. Serve warm.