The vibrant colors of this edible confetti make a beautiful side dish. Cutting the collards and cabbage ahead of time and storing in a ziploc bag makes it possible to cook this up in less than 5 minutes.
Serves 4-6
Ingredients
1 tablespoon oil
1 bunch collard greens, chiffonade (cut into thin ribbons)
1/4 head of purple cabbage, cut into thin strips
1 tablespoon garlic, minced
1/2 teaspoon salt
dash pepper
Instructions
• Pour oil into pan on medium high heat.
• Place garlic in the pan and stir for about 1 minute.
• Add the collard greens and purple cabbage and stir another few minutes. Be careful not to overcook.
• When the collards become a bright green color, turn off the heat and add salt and pepper to taste.
• Serve and enjoy.
