Ingredients
- 1 large yellow onion, sliced
- 2 cloves garlic, chopped
- 2 tablespoons extra virgin olive oil
- 3/4 teaspoon kosher salt (1/2 teaspoon + 1/4 teaspoon)
- 3 tablespoons cider vinegar
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1 bunch collard greens
- 1/4 cup water
Directions
- Peel the onion and slice it into half moons
- Chop the garlic
- Place a large pot on the stove and turn the heat on to medium
- Add the oil and heat until it shimmers (about 1 minute)
- Add the sliced onion and 1/2 teaspoon of the salt, stir, then cover with a lid
- Cook, stirring occasionally, for 5 minutes
- Remove the lid and add the garlic. Cook, stirring often, uncovered, until tender and light golden brown, 5 to 7 minutes more. Meanwhile, stack several collard leaves together. Starting at the leafy end, slice 1-inch strips crosswise until you reach the stems. Discard the stems and add the cut leaves to a salad spinner. Repeat with the remaining leaves. If the leaves are particularly large, first slice them lengthwise down the middle then crosswise into strips
- Rinse the leaves and spin dry
- Once the onion is golden brown, stir in the vinegar, red pepper, and black pepper (about 12 turns on pepper mill)
- Add the collard greens and use tongs to toss with the onion and garlic
- Add the water, cover, and cook, stirring occasionally, until the collards are tender, 10 to 12 minutes
- Stir in the remaining 1/4 teaspoon salt
- Serve
Source: http://jessicaseinfeld.com/recipes/collard-greens-with-caramelized-onions
