I served these greens over crispy polenta cakes as a main course, but they would also be delicious as a side dish with your favorite pork chop or steak. The sweetness of the onions and the balsamic balances the natural bite of the collards and the pine nuts add a yummy crunch.
Serves 2 as a Main Dish (over polenta or rice) or 4 as a Side Dish
-1 bunch collard greens, washed and stems removed, sliced into thin ribbons
-1 onion, sliced
-1/4 cup pine nuts
-2 cloves garlic, finely chopped
-1/2 tsp crushed red pepper flakes
-1 Tbsp balsamic vinegar
-1 tsp honey
-salt to taste
-olive oil for cooking
1. Heat a little olive oil in a skillet over medium heat. Add the onions and a little salt and cook, stirring frequently, until thoroughly caramelized (about 20-25 minutes). The onions should come out soft, dark, and super sweet.
2. Remove the onions from the skillet and set aside. Add the pine nuts and cook gently until toasted and brown (careful: they burn quickly!). Remove the pine nuts and set aside with the onions.
3. Heat a bit more olive oil until nearly smoking. Add the garlic and chili flakes and stir to combine. Add the collards and cook, stirring frequently, until they are fully wilted (about 5-7 minutes).
4. Add the vinegar, honey, and salt to taste. Stir to combine. Continue to cook until the liquid is gone from the pan and the vinegar no longer tastes sharp.
5. Stir back in the onions and pine nuts and enjoy!