Sauteed Collard Greens Recipe - Los Angeles Times
Collard greens quickly cooked with leeks develop sweetness while staying fresh.
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Ingredients
- 2 small bunches collard greens
- 1 large leek, white and pale green parts only, cut into ¼-inch half-moons
- 3 tablespoons everyday extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- Kosher salt
- freshly ground black pepper
- 1 tablespoon apple-cider vinegar
- Hot sauce, for serving
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