Description
Sautéed collard greens with shallot, garlic, apple cider vinegar, and a touch of honey make a quick and easy gluten-free side dish. Serve it with Za’atar Chicken for a healthy weeknight dinner. A vegan option is provided.
Ingredients
2 teaspoons extra virgin olive oil
1 large shallot, finely sliced
1/4 teaspoon mineral salt, divided
1/4 cup low-sodium broth
1 tablespoon raw apple cider vinegar
1 large garlic clove, minced
2 bunches collard greens, stems removed, leaves torn or chiffonaded
1 tablespoon raw honey
Optional Add-in
1/4 cup Oven-Baked Turkey Bacon bits
Instructions
Sauté the Shallots: In a large sauté pan, heat the olive oil over medium-low. Add the shallots, and 1/8 teaspoon of the salt. Sauté for 3 minutes, stirring occasionally.
Mix the Liquids: While the shallots cook, mix the broth and apple cider vinegar in a glass measuring cup. Mixing beforehand ensures even flavor distribution.
Cook the Garlic: Add the garlic to the pan and sauté until fragrant, about 1 minute.
Sauté the Collards: Add the collard greens and the remaining 1/8 teaspoon salt. Gently toss with kitchen tongs and sauté until bright green, about 3 minutes.
Braise: Carefully pour the broth mixture over the collards (it may splatter). Cover, reduce the heat slightly, and braise for about 8-10 minutes, until the collards are dark green and tender, and the liquid is mostly evaporated,
Sweeten: Remove from heat, drizzle with honey, and stir until evenly coated. Keep warm and covered until ready to serve.
Storage: Refrigerate leftovers in an airtight glass container for up to 3 days.
Notes
- Chiffonaded collards cook faster, so check them around the 5-minute mark.
- For a large batch, it’s easier to add the collard greens a couple of handfuls at a time. Let them sauté to cook down a bit before adding the next few handfuls, and gently toss them with kitchen tongs so they sauté evenly.
- If extra liquid remains after braising, cook on low, uncovered, until it reduces.
- Vegans – Use vegetable broth for braising and about 10-15 drops of pure liquid monk fruit drops instead of honey.
Alternative Flavor Variations
Add 1 ½ to 2 teaspoons of any of the following:
· Za’atar Seasoning – Due to the delicate nature of Za’atar stir it in with the honey after cooking.
· Mild Chili Powder (Savory Spice)
· Trader Joe’s Mushroom & Company Umami Seasoning
