Eight years ago while we were visiting Charleston, South Carolina we fell in love with one particular culinary specialty of the south...collard greens. Yes, it was the first time that I had eaten them and they just melted in my mouth. Today we serve them with our favorite southern vegetarian burgers. The collard green recipes that we use below is very easy to cook and can be done in 20 minutes tops!
Sautéed Collard Greens & Tomatoes
1/2 cup sliced onions (slice them very thin)
1/4 teaspoon red pepper flakes
2 teaspoons olive oil
3 cups thinly sliced collard greens
1/2 cup vegetable broth (chicken broth will also work)
1/2 cup sliced grape tomatoes (we have sliced larger tomatoes, basically we use what we have in the refrigerator in terms of tomatoes)
1 Tablespoon cider vinegar
First saute the onions and red pepper flakes in oil over medium heat, until they are softened. Stir in the collared greens and allow them to cook in the skillet until they begin to wilt - it takes about 5 to 10 minutes. Stir in the sliced tomatoes and cider vinegar. My husband and I tend to like a little more "bite" so we add a tad bit more cider vinegar to the collard greens at the kitchen table.
