I needed a side dish, and this one fit the bill. We all thought it was good (well, the kids didn’t love it, but hey, it’s green). The only complaint was that there wasn’t enough pineapple! Next time I will double the pineapple.
(Appetite for Reduction, Isa Chandra Moskowitz)
time needed: 20 min.
1 tsp sesame oil
6 cloves garlic, minced
2 tsp minced fresh ginger
1/4 tsp red pepper flakes
1 pound collards, coarse stems removed, leaves torn into bite-size pieces
1/2 cup pineapple, chopped finely
1/4 tsp salt
Preheat a large skillet over medium heat. Saute the garlic, ginger, and red pepper flakes in the oil for about 2 minutes, being careful not to burn them. Spray them with a little nonstick cooking spray if needed. Add the collards, pineapple, and salt, and use tongs to saute for about 10 more minutes. Use splashes of water if the pan seems dry. The collards should be tender and cooked down pretty well. Serve immediately.