Sauteed Collards with SagePosted: September 24, 2010
Feeling a little decadent, I started by sauteing onions and sage in butter, then added the collards (julienned) and a red pepper (chopped). Served over Israeli couscous, cooked in veggie stock with some sage added in there as well. We had some mango pickle on top, which was sort of incongruous, but frankly we can’t stop eating that stuff. I think we’re going to finish the quart jar by next week.