- October 1st, 2011UnfeaturedWeekly Recipe:WeeklyChances are you use the same oil for every sauté dish. But if you pick oil unique to the dish you are cooking, you can produce much better flavor. Put away your vinegar and replace it with grapeseed oil to bring out the delicious, subtle flavors of these greens.
1 large bunch collard greens, about 1 to 1-½ pounds
1 large bunch kale, about 1 to 1-½ pounds
3 tablespoons grapeseed oil or olive oil
6 cloves garlic, minced
½ teaspoon salt
½ teaspoon freshly ground pepper
Juice of ½ lemon
A few dashes hot pepper sauce (optional)
1. Rinse collard greens and kale in a large bowl of cold water. Drain and cut off tough stems. Cut leaves into ¼-inch strips. You should have about 8 packed cups.
2. In a well-seasoned heavy skillet or wok, heat the grapeseed oil over medium-high heat. Add the garlic and cook, stirring for 30 seconds. Add half of the collard greens and cook, stirring, for another 30 seconds.
3. Add half of the kale and cook, stirring, for about 1 minute, until it begins to soften. Add the remaining greens and cook, stirring constantly, for about 10 minutes, until the greens are tender.
4. Season with salt, pepper, and lemon juice. Add a few drops of hot pepper sauce, if desired.
- October 1st, 2011UnfeaturedMakes 1 cup
1 cup extra virgin olive oil
1 tablespoon balsamic vinegar (optional)
1 tablespoon chopped fresh basil
1 tablespoon chopped parsley
1 tablespoon chopped oregano
1 to 2 minced fresh garlic cloves to taste
½ teaspoon salt
1 teaspoon fresh ground course black pepper
Dash of red pepper flakes (optional)
1 tablespoon finely chopped sundried tomatoes (optional)
Mix all ingredients together. Let sit to allow flavors to meld for at least an hour or two before serving. Serve in a shallow bowl with thick slices of crusty Italian bread.