Ingredients
- 2 cloves garlic (peeled and minced)
- olive oil
- 3 pounds collard greens (with the leaves separated from the stem and washed. Cut the leaves into long, thin strips (chiffonade style). After cleaning, leave some water clinging to the greens.)
- salt
- pepper
- Bragg's Liquid Aminos
- tamari or soy sauce
- red pepper flakes (start with a small pinch)
- water (as needed)
- apple cider vinegar (just a splash)
- Tabasco (or other hot sauce)
- 1 large tomato (sliced)
- thinly sliced sweet onion
- 4 ciabatta rolls
Instructions
- Place a large skillet or wok over a medium-high heat. When it’s hot, add 1 tablespoon of olive oil, and add the garlic. Sautee for 10-20 seconds, or until the garlic is fragrant. Add the greens. Be careful, as they might splatter the oil a bit, as they’ll be wet
- cook the greens until they’re reduced in volume and cooked to your liking: a bit soft and a bit crunchy is good, but not wet. Season to your taste with salt, pepper, the Braggs Liquid Aminos, tamari, and red pepper flakes
- While the greens are cooking, prepare the rolls to your liking: fresh, toasted, or grilled with a light brushing of olive oil
- To assemble the sandwiches, place the greens in the rolls, and lightly splash on some olive oil, cider vinegar, and Tabasco. Finish with a slice of tomato and sweet onion slices
Notes
Makes Four Sandwiches