Collard Green Salad Recipe
3 large Collard leaves
2 TBL Oil
¼ cup chopped onion
1 medium tomato – about 1 cup, chopped
1 TBL Parsley, chopped
1 TBL cider vinegar
½ tsp salt
Wash Collards in several rinses of cold water. Shake off the excess water and cut the leaves into 4-5 long strips. Cut the strips, including the stems into ½ inch strips crosswise. Keep the stems separated from the leaves.
Heat a medium skillet over medium heat. Add oil then add the collard stems and sauté for 1-2 minutes. Add the collard leaves and sauté just until all the leaves have turned bright green.