Collard Greens are a remarkably versatile green. Instead of the typical preparation of boiling them for hours on end, I decided to switch it up a bit to spice up some leftovers that I had.
Cleaning the greens is a first, then separating the leaf from the stem.
Then… Tightly roll the greens into a tight coil and slice into thin strips.
Add to a heated wok, I opt for soybean or avocado oil because of the higher burn temp.
Add thinly sliced garlic, red pepper and onion (see the theme) stir-fry for 6-7 minutes, but don’t overdo it. Your cue to stop is when they are dark green.
Add to the top of a bed of rice, noodles or couscous
And your leftovers are reborn!
The culinary concoctions of Shun P. 