Col Salteada

Indulge in "Col Salteada," a quick and healthy side dish that brings Spanish or Portuguese flair to your table. Featuring fresh, homegrown collard greens tossed with fragrant garlic and rich olive oil, this simple recipe takes only minutes to prepare and offers a deliciously nutritious accompaniment to any meal.

Ingredients

🥬 1 bunch fresh collard greens, homegrown (visually estimated 200-300g)
🧄 1-2 teaspoons minced garlic
🫒 2-3 tablespoons extra virgin olive oil Brand: Saqra
🧂 A pinch of salt

Instructions

1- Prepare the Collard Greens:

• Harvest fresh collard green leaves.
• Wash them thoroughly under running water.

2- Destem and Slice:

• Use a knife to remove the tough central stem from each leaf.
• Stack several destemmed leaves, roll them tightly, and slice finely into thin ribbons using the chiffonade technique.

3- Sauté the Garlic:

• Place a small saucepan on your TEKA induction cooktop, setting the heat to medium.
• Add 1-2 teaspoons of minced garlic and 2-3 tablespoons of Saqra olive oil to the pan.
• Sauté the garlic gently until fragrant, making sure not to burn it, while stirring occasionally with a silicone spatula.

4- Cook the Greens:

• Add the sliced collard greens to the saucepan.
• Stir continuously for about 1-2 minutes until the greens wilt and turn a darker green.
• Sprinkle salt to taste and stir well.

5- Serve:

• Transfer the sautéed collard greens to a serving bowl and enjoy as a delightful side dish.

Prep Time: 5-10 minutes
Cook Time: 2-3 minutes
Total Time: 7-13 minutes
Servings: 2
Calories: Approximately 120 per serving
Proteins: 2g
Fats: 9g
Carbohydrates: 7g
Equipment:

• Harvesting tools: Scissors
• Cutting tools: Kitchen knife (black handle with light blue accent), cutting board
• Cooking tools: Small saucepan, TEKA induction cooktop, spatula/spoon (silicone)
• Serving tools: Small ceramic bowl, paper plate

Cooking Tips

• Chiffonade Technique: Rolling and slicing the greens creates uniform ribbons.
• Knife Safety: Keep fingers curled behind the blade while slicing.

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Col Salteada