This recipe is more about cutting technique than ingredients. Our family never ate many collards until I learned this ribbon style of cutting, which eliminates their tough texture. If you usually just chop them, you’ll see that this style of cutting makes a huge difference.
- Stack 4 or 5 collard leaves. Roll the leaves tightly into a long tube. Hold the tube tightly with one hand while you cut very thin crosswise slices with the other. The smaller the cut, the more tender the collards will be ¼-inch thick ribbons is ideal. Repeat with the remaining collard leaves.
- In a large nonstick skillet over medium-high heat, sauté the onion and garlic in a small amount of water until the onion begins to soften and caramelize, about 8 minutes. Add the collards, vinegar, maple syrup, paprika, salt, and pepper and sauté for 3 to 5 minutes, just until wilted and bright green. Serve warm.