[29 before 29] Collard Greens, 2 ways

For my first new vegetable, I decided to try out collard greens. I looked up a few recipes using Pinterest and settled on two exciting options.

This first is really my adaptation of a recipe called "Asian stir-fried collard greens." If you'd like to try it for yourself, my concoction was made a little something like this:

Ingredients:
4-5 collard greens leaves, stalks cut out and leafy greens roughly chopped
1/2 small red onion, chopped
2 cloves garlic, crushed
1 tsp crushed red paper flakes
1 tbsp olive oil
salt and pepper to taste
for sauce: 
2 tbsp soy sauce
1 tsp honey
1/4 tsp ground ginger (fresh if you have it)
2-3 tbsp water

Add olive oil to skillet over medium-high heat.  When the oil is heated, saute onions with garlic and red pepper flakes until onions soften, stirring occasionally.  Meanwhile, whisk together sauce ingredients in a small bowl.  When the onions are ready, add collard greens to the skillet and pour sauce over the top.  Saute until greens are slightly wilted, about 7 min.  Makes 2 generous servings. Enjoy!

Recipe #2 was one I followed more exactly, just subbing in the collard greens in place of kale, so I'll just show you my picture and send you to the original recipe post on the Happyolks blog. I took this to a holiday party on Saturday, and people seemed to enjoy it, plus the colors were so festive!

Vegetable review:
Consider collard greens a new staple in my winter kitchen.  They're a good change from spinach, especially because they're a bit more sturdy and can stand up to different types of cooking.  Overall, I preferred the first dish, mainly because I like my vegetables served with plenty of salt and garlic; this felt more hearty and appropriate for winter. Let me know if you try it out or if you have any other collard green recipes I ought to make.