Here's another tasty way to prepare a healthy vegetable.
Again, this is an easy, meatless recipe that cooks up pretty enough to serve to company.
1/4 cup Joe and Son’s mild Arbequina EVOO
3 tbsp. capers , drained
2 lbs. collard greens, stems removed and chopped
1 tsp. sea salt
Coarse ground black pepper (to taste)
1 cup warm water
2 tsp. Joe and Son’s 18 yr Traditional Balsamic Vinegar
1 tsp. crushed red pepper (or less,to taste)
Crush the garlic cloves with the flat side of a heavy knife and chop the crushed cloves.
Heat the extra virgin olive oil in a large saucepan over medium-low heat.
Add the garlic and cook for 3 to 4 minutes or until the garlic begins to brown.
Add the capers and cook for 1 minute.
Add the collard greens, salt, pepper and 1 cup of warm water. Reduce the heat to low and cook, covered, for 10 to 12 minutes or until the greens are tender but retain some bite.
Uncover the saucepan and bring the heat up to high. Cook for 3 to 4 minutes or until almost all of the liquid has evaporated.
Remove from heat and stir in the balsamic vinegar.
Transfer the greens to a large serving platter and top with the crushed red pepper.
Serve immediately while hot.