You can make this with other greens, too, like swiss chard. It’s pretty much the swiss chard recipe, with some carrots.
- collards (or other greens)
- garlic clove(s)
- 100% extra virgin, expeller pressed (cold pressed) olive oil
Proportions: I used two collard leaves, which were large, plus the little leaves from the same stalks, two carrots, and I think 1/2 onion, or maybe it was a whole onion. I think 1/2, and at least 2 or 3 cloves of garlic. The recipe served two, but you may like to adjust the amount of the ingredients based on how much you need/would like to make.
- Rinse greens. Make sure there are no bugs. For collards, remove the stalk.
- Put greens into a pan.
- Put a little bit of water into the pan (just enough to keep the greens from sticking to the pan and burning).
- Roll leaves and slice into strips.
- Rinse/wash/scrub and peel carrots and/or rinse carrots after peeling.
- Slice carrots.
- Peel and slice onion (small or large pieces depends on your preference).
- Add all to the pan.
- Peel and crush garlic into the pan.
- Add a little bit of salt (recommended: a pinch for two big greens and two carrots).
- Bring water to a boil.
- Cover, reduce heat and steam for about 10 minutes or until carrots, onions, and greens begin to get tender.
- Add oil (recommended: anywhere from 1-3 tbsp for 2 big greens and 2 carrots).
- Steam for a few more minutes (5-10) or until veggies are tender. Or you can add the oil just before serving.