This shipment from Misfits Market (not a sponsor) included Collard Greens. That isn’t something we have much experience with so we decided to create a healthy side dish.
8 oz collard greens, stemmed and cut into 1” x 2” pieces
12 oz russet potatoes, peeled and cut into 1/2” pieces
Olive oil
Old bay seasoning
Pepper
1 medium onion, diced
1 clove garlic chopped
Preheat oven to 450. Pat potatoes dry. Place on jelly roll pan in a single layer. Drizzle with olive oil and season with pepper and old bay seasoning. Bake for 20-25 minutes, stirring halfway through.
While roasting, heat 1 tablespoon olive oil over medium heat. Add onion and garlic and sauté for 3-4 minutes. Add collard greens and 1/4 cup water and cover. Cook for 3-4 minutes. Remove lid and season with old bay and pepper. Continue to cook (approx 3-4 minutes) until water evaporates and the collards are desired tenderness.
Once potatoes are cooked, add collard green mixture to the baking sheet and toss; return to oven for 3-4 minutes. Remove from oven and sprinkle with pinch of kosher salt.
