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Collard Greens with Barbecue Vinaigrette
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Description
My friend just gave me a huge pile of collard greens from her garden. I’ve never cooked or eaten these, but I did just taste a bit of a raw leaf, and it was a tad bitter. So I am going to make a barbecue vinaigrette to drizzle over top of them. I think it will be fab!
Ingredients
- FOR THE GREENS:
- 2 teaspoons Butter (or Butter Spread)
- 4 Tablespoons Olive Oil
- 2 Tablespoons Onion, Chopped
- 1 clove Garlic, Minced
- 2 pounds Collard Greens, Chopped
- 2 Tablespoons Sesame Oil
- 1 pinch Red Pepper Flakes
- 2 pinches Sea Salt
- 2 pinches Fresh Ground Black Pepper
- 1 pinch Sugar
- _____
- FOR THE BBQ VINAIGRETTE:
- ¼ cups Cider Vinegar
- ¼ cups Water
- 1 pinch Crushed Red Pepper Flakes
- 2 Tablespoons Honey
- 2 Tablespoons Roasted Garlic
- 2 Tablespoons Tomato Paste
- ¼ cups Extra Virgin Olive Oil
Preparation
In a large skillet (with a tight-fitting lid), melt butter and olive oil over medium heat. Saute onion until transparent (just a couple minutes). Add the garlic and saute. Mix in greens, sesame oil, pepper flakes, salt, pepper, and a pinch of sugar. Cover and cook until tender, 8-10 minutes.
For the BBQ vinaigrette, combine everything except oil. Mix well. Drizzle oil in SLOWLY and whisk like mad (you can use a food processor too). Drizzle over hot collard greens.
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