Sautéed collards and sweet onions
Celebrity chef Curtis Aikens, one of the Food Network's original chefs, whipped up a special recipe to promote colon health. This dish will help fill and nourish your body.
“If you love greens as much as me, but don’t like cooking them for hours, you will love this recipe: sautéed collard greens and sweet onions,” says chef Aikens. “Any greens can be prepared this way. You can even use this method to cook vegetables such as cabbage, broccoli and broccoli rabe.”
Serves 4 to 6
Time: 30 minutes
1 bunch collard greens (large stem removed, leaves cut or torn into bite size pieces, and washed well)
1 large sweet onion sliced thin
2 tablespoons oil
Salt and pepper to taste
- To sauté pan or skillet, heat oil and and add onion - sauté until they start to brown, 3 to 5 minutes.
- Push onions to the edge of the pan, creating an opening in the center. Add greens to the opening with more oil if necessary.
- Place a lid on the pan and allow greens and onions to cook about 5 minutes, being careful not to burn and adjusting heat if needed.
- Remove lid and toss to mix greens and onions, add salt and pepper to taste and cook another 15 to 20 minutes.