Ingredients
- 8 Cups packed finely shredded collard greens, stems and tough veins removed
- 3 Tablespoons extra virgin olive oil, divided
- Salt & pepper
- 1/2 Cup strawberry jelly
- 2 Tablespoon good quality balsamic vinegar
- ½ Teaspoon finely minced or grated garlic
- Strawberries for garnish
Directions
Strawberries for garnish
Combine collard greens, 2 tablespoon olive oil and a pinch of kosher or sea salt. Massage the greens for about 1 minute. Set aside.
Heat remaining tablespoon of olive oil in a skillet over medium heat. Add garlic and massaged collard greens to the skillet and stir until just tender. Add the strawberry jelly and balsamic vinegar to the skillet. Stir mixture to combine and heat through. Season with salt & pepper to taste. Serve warm with sliced fresh strawberries for garnish.
Serves 4
