Collard and Potato Sauté

Collard and Potato Sauté

Collard and Potato Sauté

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Ingredients

For 6 people

Ingredients

  • 1 bag of precut/washed collards
  • 1 1/2 pound(s) yukon gold potatoes, wash and cut in half (do not peel)
  • 2 tablespoon(s) olive oil
  • 2 tablespoon(s) low or reduced sodium chicken broth
  • 1 small onion, diced
  • 1/8 teaspoon(s) crushed red pepper
  • 2 garlic cloves, minced
  • 1/2 teaspoon(s) salt
  • 1/8 teaspoon(s) ground black pepper
  • 3 tablespoon(s) grated parmesan cheese

Collard and Potato Sauté Directions

  1. Put potatoes and 1 tsp of salt in a large pot and fill with water until potatoes are covered. Heat to boiling and boil for 15 minutes or until potatoes are tender. Drain and set aside to cool slightly. 
  2. Cut cooled potatoes into 1/4 inch slices. Spray a large non-stick skilled with cooking spray and add 1 TBSP of oil. Saute potato slices in oil for 8 minutes. Add onion, red pepper and saute until onions are golden brown. 
  3. Add garlic and saute for one minute. Add chicken broth and then collards, cover and cook for 3 minutes until greens are wilted. Sprinkle with pepper and parmesan cheese and serve. 


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