Collard Greens

Ainekset

Bunch of collard greens

1 onion

2 cloves garlic

Pomegranate seeds

Red wine

Ohjeet

Put on a large-ish pot of water to boil. Add a generous amount of salt.

Remove thick stems from collards. Roll up and cut to make strips about half an inch thick. (Cutting on a diagonal will result in zig zags!)

Finely chop an onion and a clove or two of garlic. Heat a large skillet on medium, add some oil, and cook the onion and garlic until the onion is caramelized.

While the onions cook and when the water is boiling, add the greens. Cook just a few minutes until they are tender, but they should still be bright green. Transfer collards from the water to a colander to drain.

When the onions have caramelized, add the collards to the skillet. Stir around a bit. Add some pomegranate seeds. Pour in some red wine and scape the bottom of the pan to get all the caramelized bits mixed in. (It tastes better this way AND cleaning the pan later will be easier. Double yay!) Cook until most of the liquid is evaporated. Season as needed with salt and pepper.

Muistiinpanot

My own recipe -Hannah