- Yield: 4-6 servings
- Prep: 26 minutes
Ginger adds a dash of flavor to this veggie-heavy companion.
- 1/2cup chopped onion
- 3cloves garlic, minced
- 1tablespoon chopped fresh ginger
- 1 serrano pepper, split*
- 1tablespoon sesame oil
- 1teaspoon salt
- 1/2teaspoon pepper
- 1package (1 lb) fresh collard greens, washed, trimmed, and coarsely chopped
- 1tablespoon sugar
- 1tablespoon rice vinegar
- Sauté onion and next 3 ingredients in hot oil in a large skillet or wok 1 minute. Stir in salt and pepper. Add greens; sauté 2 minutes. Add sugar and vinegar; cover and cook 3 minutes or until wilted. Remove and discard serrano pepper before serving.
*1⁄2 jalapeño pepper, split, may be substituted.
Sautéed Greens with Pork: Stir in 1⁄2 lb. chopped smoked pork with greens.
Reprinted with permission from Southern Living Home Cooking Basics: A Complete Illustrated Guide to Southern Cooking by Editors of Southern Living Magazine. Purchase here.