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Categories:Viewed: 10 - Published at: 4 years ago
Ingredients
- 1 bunch collard greens, washed, dried, deveined, and chopped coarsely to make 3 tightly packed cups
- 2 tablespoons Olive oil
- 1 heaping tablespoons chopped garlic
- 1 cup seedless red grapes, quartered
- 1 handful walnut halves and bits
- 1 1/2 tablespoons lemon juice
- salt to taste
- 1 teaspoon butter for the vegetarian version
- 2 rashers of bacon (optional)
Method
- If you are making the vegetarian version, heat the olive oil over medium heat in a medium sized saute pan. Add the chopped garlic and saute until the garlic is lightly browned.
- Add the grapes, and saute for about a minute. Then, use a potato masher to squash the grapes slightly to release some of the sweet juices.
- Add the walnuts, and a little salt. Pour in the lemon juice and allow to cook softly for another minute.
- Add the collards, and use tongs to toss the collards for even cooking. Allow to cook, tossing constantly, until the greens are soft and the ingredients are well blended - about 3 minutes. Salt to taste. Add the butter to silken up the greens.
- NB - For the bacon version, fry the bacon in the saute pan until crisp. Remove the bacon and break into coarse bits. Reserve 2 tablespoons of the fat in the pan, and proceed with the recipe - starting with sauteing the garlic. Do not add butter at the end of cooking.
