First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from epicurious.com
1 bunch Collard Greens
1 Tbls. olive oil
4 Tbls. water or vegetable broth
1/2 onion, slivered
1 Sweet Red Pepper, cut into thin strips
Fold each collard leaf in half lengthwise and cut out the center rib. Stack leaf halves and roll up tightly into a cigar shape. Cut crosswise into 1/4-inch slices,. Roll and slice remaining leaves in same manner. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, add onions and peppers. Toss pan to avoid scorching vegetables. Add collards, tossing with tongs, sauté until bright green, about 1 minute. Add broth and continue cooking and stirring until all liquid is absorbed and collards are tender. Season with salt and pepper.