3 cups thinly sliced collard greens, stems removed prior to slicing
6tsp of crushed pineapple, not drained
3-4 cloves of garlic thinly sliced
4tsp of balsamic vinegar
2tsp Sesame seed oil
2tsp of roasted sesame seeds
1-2 tsp raw honey, start with 1 to make sure not too sweet
Serving size: 2-3, (greens will like a lot until cooked)
In a low heat sauce pan, add thinly sliced kale and collards. Add sesame oil. Ok to even steam with just plain water though less flavor. Cook until almost tender approx 10-15 mins (won't get extremely tender and reason why to thinly slice). Add in the rest of the ingredients (pineapple juice included) and cook on low heat for an additional 5 mins. Never let sit long enough to burn, turn frequently and keep wet. Both leafy greens already somewhat sour in taste plus the balsamic vinegar. Honey, pineapple and sesame seed oil balance well for the sweetness. Sorry never took a pic outside of the frying pan and half of the recipe was already on a plate.
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