Yield: 4 servings
- 2 pounds collards
- 2 tablespoons extra-virgin olive oil
- 1 small to medium onion, chopped
- 1 garlic clove, minced
- 1 teaspoon minced fresh ginger (optional)
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- Pinch of ground allspice or dash of hot pepper sauce (optional)
- 2 tablespoons vinegar or fresh lemon juice
- Remove the stems and midribs from the collards, then chop into 1-inch pieces. Rinse chopped collards in cool water and drain. Add oil to a large skillet and warm over medium heat. Add the onion, garlic, and ginger, if using, and cook over medium-low heat until translucent and golden, about 5 minutes. Add the still-damp collards to the skillet. Cover and cook, stirring occasionally, until tender, about 15 minutes, adding up to ½ cup water, if necessary.
- When collards are tender, pour off any excess liquid and cook a minute or two, until the pan is almost dry. Stir in salt and pepper to taste, allspice or hot pepper sauce, if desired, and vinegar or lemon juice. Serve immediately.