Substances
Substances for 4 servings
Steps
- Wash the collard greens then take away the underside stem. OPTIONAL step: Flip the leaf over to point out the protruding backbone of the collard inexperienced. Rigorously run your knife alongside the bottom to trim/shave the massive stem which can make it simpler to roll with out breaking. Repeat for the leaves. Deliver a big pot of salty water to a boil. Add the leaves and parboil for 20 seconds to 1 minute, or till the leaf turns vibrant inexperienced and the massive a part of the stem is a little more bendable. IMMEDIATELY place the leaves in a big bowl of ice water to protect the inexperienced coloration AND to cease the leaves from cooking.
- Place a carbon metal skillet on medium excessive warmth. As soon as sizzling, add olive oil and onions and sauté till the onions flip brown and translucent, about 5 to 7 minutes.
