Sautéed Collard Greens with Caramelized Onions
Here we have a recipe within a recipe, a win-win. The onions are a wondrous thing to have stashed in your fridge. They also offer a way to elevate a mere green vegetable to an amazing experience. Hopefully that is inspiration enough for you to want to try it 🙂
1/4 cup / 60 mL olive oil
10 oz / 300 g (1 bunch) fresh collard greens, leaves chopped into 1 inch / 2.5 cm cubes, stems in 1/2 inch / 1 cm pieces ( you can substitute kale or swiss chard if you have to)
1/3 cup / 80 g Caramelized Onions (click link for recipe)
1/4 cup / 60 mL red wine vinegar
2 tsp / 10 g fenugreek
1 tsp / 5 g thyme
1 tsp kosher salt
In a large saucepan, heat the olive oil over medium heat. Add in the collard greens and sauté until wilted, about 20 minutes.
Stir in the red wine vinegar, salt, fenugreek and caramelized onions. Cook just to blend flavours, about 5 minutes. Serve hot. *Excellent with Harissa-rubbed Roast Chicken.