By: Beth Dooley
Seasoned with maple, vinegar, and hot pepper, these greens are hot and sweet and great with scrambled eggs or alongside a grilled pork chop. Recipe from Beth Dooley and Mette Nielsen’s cookbook Sweet Nature: A Cook’s Guide to Using Honey and Maple Syrup. Serves 4 to 6.
- 2 Tablespoons cider vinegar
- 1 to 2 Tablespoons honey from Ames Farm
- 2 pounds collard greens, or kale, or spinach
- 3 Tablespoons sunflower or vegetable oil
- 6 cloves garlic, smashed and peeled
- Generous pinch red pepper flakes
- Coarse salt
In a small bowl, whisk together the vinegar and honey.
Trim the stems from the leaves, then, dividing the leaf in half lengthwise, cut away the stems. Wash and pat dry the leaves. Stack the leaves and roll up tightly to form a cigar. Using a sharp knife, cut the leaves into ¼-inch thick slices.
In a large skillet, heat the oil and sauté the garlic over low until it’s fragrant and golden, then remove and discard the cloves. Add the pepper flakes then the greens and a generous sprinkling of salt. Using tongs, stir and toss the greens until they’re coated with oil, while cooking until wilted, about 1 minute. Remove and toss with the honey vinegar and serve immediately.
Sweet Tip: Shredded green cabbage is also delicious cooked this way.