This recipe is from the cookbook Greens Glorious Greens! by Johnna Albi and Catherine Walthers. My daughter is more of a carrot stick and cucumber slice kid, but my three year old son was psyched to dig into these rich and satisfying collard greens tonight. He first ate them mixed into some rice several weeks ago. Now he eats them straight up with a drizzle of olive oil. I served this with shrimp risotto. My daughter had plain shrimp and plain rice. As I have said before, we are very a la carte in my house.
Collard Greens with Caramelized Onions
1 bunch of collard greens (about 3/4 # or 6 or 7 cups, chopped)
3 onions, sliced in half and then sliced finely into thin crescents
3 cloves garlic, minced
salt to taste
1. Wash collards, remove stalks and stack 4 to 5 leaves. Slice into 1/4 inch wide strips.
2. In a large skillet, heat oil over medium heat. Add onions and saute for 15 minutes, until golden brown and sweet. Take care not to burn. Add garlic and saute for another 3 minutes.
3. While the onions are cooking, bring 2-3 cups of water to a boil in a large pan with a lid. Add collards, cover and cook over high heat for 10 minutes. The greens are cooked when they are tender but still bright green. Drain in a colander and set aside.
4. Add greens to onions and garlic. Season with salt to taste (I added 1/2 tsp.) Cook for another 1-2 minutes to heat through. Serve hot, drizzled with extra olive oil if you want.