Spicy Collard Greens with Capers

Another lunch item for the week. Collards were on sale – and the supermarket strangely encouraged you to remove the stems from the leaves in the store (by providing a large bin for the discarded stems), before the greens are weighed – meaning you could buy a whole mess of greens for a buck or two. I usually don’t remove the stems myself, mostly due to laziness and not wanting to waste so much of the veggie – plus they taste just fine and aren’t tough if you just cook them long enough – but my partner was kind enough to remove the stems while I searched through the heads of lettuce.

I chopped the collards and cooked them on high for a bit in a big pot with the water that was on the leaves after washing. I added a bit of apple cider vinegar, salt, and red pepper flakes. When the greens were mostly cooked down (10 minutes), I added about 1/4 cup of coursely chopped capers. The briny bite was a great addition – maybe taking the place of the traditional smoked meat product?

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