Vinegary Braised Collard Greens
Recipe by Steven Petusevsky
Ingredients
- 2bunches collard greens, kale or Swiss chard, heavy stems removed, leaves washed well
- 1tablespoon olive oil
- 1/2medium onion, chopped
- -- Water
- -- Salt and freshly ground black pepper, to taste
- 2teaspoons white vinegar
Instructions
-
If using collard greens, remove heavy stem from middle of each leaf and chop greens. If you are using chard or kale, you can leave stems intact.
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Heat oil in a nonreactive large saute pan and add onions. Saute over medium heat until softened; add chopped greens. Stir often and continue to cook greens 5 to 6 minutes until softened, adding a little water if needed to prevent sticking. Season with salt, pepper and vinegar; serve immediately.
Nutritional Info *per serving
- Calories 31
- Fat 2g
- Saturated Fat 0.5g
- Cholesterol 0mg
- Sodium 4mg
- Carbohydrate 2g
- Fiber 1g
- Sugars 1g
- Protein .61g