Leafy greens like Collard Greens are in season and super cheap. For 1 lb at my local grocery store, they are only $1! I decided to buy a bunch and see what I could whip up. In the past I have not been happy with my end result. The leaves are too bitter and thick however the end result this week was flavorful and delicious. I will definitely make this recipe again.
- 1 lb of Collard Greens
- 1/4 cup of Balsamic Vinegar
- 1 tbsp of Water
- 2 tbspn chopped Fresh Parsley (or other fresh herb of choice)
- 1 Garlic Clove chopped up (or 1 tsp of Garlic Powder)
- 1 Portobello Mushroom Cap (optional)
- 1/2 Sweet Onion chopped
- 8 Kalamata Olives chopped (or 1/4 cup)
- Feta Cheese to Taste
Heat balsamic and water in a medium sized pan.
Add garlic, onions and mushrooms once it’s hot and reduce to medium. Cover until onions and mushrooms are no longer stiff.
Add olives and transfer into larger pan preheated with 1 tbsp of Olive Oil.
Peel off leaves from stems of Collard Greens. Chop up into 1 inch strips. Add to pan, mix thoroughly, and cover until wilted. Remove from heat and add in feta to taste.
For a vegetarian dinner, add some black lentils or a veggie burger.
I added some salmon that I baked with pepper and Kalamata olives (I added a little extra olive tapenade too at the end).
The pita chips were Ezekial pita bread toasted naked.