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Categories:
unsalted butter olive oil onion collard greens garlic curry powder ground ginger salt pepper vegetable broth white wine
Viewed: 46 - Published at: 8 years agoIngredients
- 1 teaspoon unsalted butter
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 bunch collard greens (about 12 large leaves), stemmed and chopped
- 2 cloves garlic, minced
- 1 teaspoon curry powder
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup low-sodium vegetable broth
- 1/2 cup white wine
Method
- Melt butter with olive oil in a large skillet over medium-high heat. Add onion; cook, stirring often, until slightly softened, about 2 minutes. Add collard greens and cook, stirring occasionally, until greens have wilted, about 5 minutes.
- Stir in garlic, curry, ginger, salt and pepper and saute for 1 minute. Stir in broth and wine, bring to a boil, cover, reduce heat to low and simmer, stirring occasionally, until greens are tender, about 20 minutes.
