Wednesday, January 29, 2014

Collards with Dill and Parsley


4 servings
1 bunch collard greens
1 cup fresh chopped dill
1 cup fresh chopped parsley
2 tablespoons olive oil
1 teaspoon black pepper
pinch of sea salt
Wash collards, cut stems off, chop into small pieces and put aside. Stack leaves and roll them up, as you would a sushi roll, then slice from the end to create long strips.  Warm oil in a pan with black pepper, add stems, and saut√© for a few minutes. Add collard greens and sea salt, then saut√© for about 3 minutes. Add water, cover and allow to steam for about 3-4 minutes, then remove from heat. Add chopped dill and parsley, toss well and allow to sit uncovered for a few minutes, then serve.
Variations:
Mix the juice of a lime and a dash of cayenne. Toss with the greens for a little extra kick!
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