Ingredients:
¼ cup olive oil, plus more if needed
2 medium onions, peeled and sliced into half rings (about 2 cups)
1 ½ tsp salt, divided, plus more as needed
4 garlic cloves, minced
1 inch piece of ginger, grated
¼ tsp red pepper flakes, optional, plus more to taste
2 bunches collard greens, stemmed and sliced into ¾-inch ribbons
¼ cup water, plus more if needed
1 Tbsp apple cider vinegar, plus more to taste
½ tsp black pepper, plus more to taste
Equipment:
Chef’s knife
Cutting board
Large skillet with lid
Grater
Bowls
Measuring cups and spoons
Wooden spatula or spoon
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- Heat a large skillet over medium-high heat. Add the olive oil, onion, and 1 tsp salt. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the onion is soft, about 15 minutes.
- Remove the lid and continue cooking, stirring occasionally, until most of the liquid has evaporated and the onions are a deep caramel color, about 20 minutes more.
- Move the onions to the side to create a small space at the bottom of the pot. There should be a puddle of oil there; if not, add a little bit of oil and stir in the garlic, ginger and red pepper flakes, if using. Cook until fragrant, about 1 minute, then mix with the onions.
- Then, add half of the collard greens, water, and the remaining ½ tsp salt. Mix with the onions and cook until the collards have wilted. Add the rest and mix well.
- Cover the pot, reduce the heat to medium-low, and cook until the greens are tender, about 15 minutes. Add in the vinegar and black pepper. Taste, adjust and enjoy!