Collard Ribbons


Total: 20 minutes
Prep: 15 minutes
Cook: 5 minutes
Yield: 4 servings

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.

Ingredients

Preparation

  1. 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.
  2. 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.

Kim Campbell is the author of The Plantpure Kitchen: 130 Mouthwatering Whole Food recipes and tips for a plant-based life, published in 2017. This inspirational book is packed with attractive food photos taken by her daughter Whitney. She happens to be the daughter-in-law of Dr. T. Colin Campbell, considered by many as the “science father” of the rapidly grow­ing plant-based nutrition movement. She works with her husband, Nelson, in a health and wellness business promoting a whole-food, plant-based diet. Kim holds a bachelor’s degree from Cornell Univer­sity in Human Service Studies, with a minor in Nutrition and Child Development.
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