Braised Collard Greens

Name: Braised Collard Greens
Yield: Serves 4 to 6
Ingredients: 2 bunches collard greens, well rinsed; 3 tablespoons olive oil; 4 garlic cloves, minced; 2 teaspoons salt; 1/4 cup red wine vinegar

January 24, 2012

Collard greens are sweet and yummy, but you need to cook them all the way through or they can be bitter and tough. Cooking them in salted water will speed up the process so you can get these greens into your mouth as soon as possible. A little splash of vinegar at the end of cooking helps brighten the flavor. We use these as a bed for the Bolognese Balls (page 6), but they work well with pretty much any meatball in the book.

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