Recipe from Ike's Quarter Cafe in Nevada City
A few years ago Nigel and I went to Nevada City and ate at this restaurant. The collards were amazingly delicious. So I am bringing this recipe back for you all.
2 TB minced Garlic
2 TB minced fresh Ginger
Vegetable Oil, enough for sautéing
1 bunch Collard Greens, washed and chopped
Heat some oil in a skillet and sauté the garlic and ginger just until golden. Add the collard greens. Sauté quickly and ad add salt and pepper to taste. Add a small amount of water anywhere from 1/4 to 1/2 cup. Cover the skillet and cook for 2 to 10 minutes until tender.