joyce (joyce) wrote,

Collards with Carrots and Garlic

1 bunch collards, washed, tough bottom stems removed, and chopped or torn into bite sized pieces (while I was cleaning them up, I reflected on the fact that it was amazing to me that someone, sometime, had thought that these tough greens might actually be food)
3 medium cloves garlic (or, um, 5 or 6, if you're me), peeled, minced
2 carrots, cut into 1/2 inch chunks
2 tbsp olive oil, give or take a bit
"a splash" (or more) of balsamic vinegar
salt and pepper to taste

Heat the oil over medium until it's moving around. Add in the carrots and garlic, and cook for 2 to 3 minutes. S&P to taste. Add collards, stir to coat with oil, and saute until tender (don't overcoat; er on the side of crunch). Add vinegar. Stir to combine flavors and remove from heat.

Seriously, this was really really simply, really good, and I thought I hated collards until I had them like this yesterday. Bonus, the carrots were great, too, so you could just make carrots like this if you wanted...
Tags: cooking:new_foods

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    My travel curse is working from 3000 miles away and 4 months in advance, apparently. Oy.

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