Resource Center - Boston, USA
Steam the collards, onions and garlic together for approximately 8-10
- 2 bunches fresh Collard greens (chopped with stems removed)
- 1 medium onion (chopped)
- 5 cloves garlic (minced)
- 1/4 cup olive oil
- 1/8 cup umeboshi vinegar
Set aside steamed greens with some of the steaming water and chill.
Whisk together the olive oil and umeboshi vinegar and stir the
steamed greens into the mixture.
Add some of the chilled steaming water (1/4 cup) back into the mixture.
Serves about 6 people.