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.
By using this website you agree to our updated Conditions of Use and consent to the collection and use of your personal information as described in our updated Privacy Notice, which includes the categories of data we collect and information about your preferences and rights.