Sautéed Red Cabbage, Collard Greens and Potatoes. Stir collard greens, red cabbage and red wine vinegar into the potatoes and onions. Season with garlic salt and black pepper. Sautéed Red Cabbage, Collard Greens and Potatoes step by step. Sautéed Red Cabbage, Collard Greens and Potatoes

You can cook Sautéed Red Cabbage, Collard Greens and Potatoes using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Sautéed Red Cabbage, Collard Greens and Potatoes
  1. It’s 3 strips of Bacon.
  2. Prepare 1/2 cup of Diced Onions.
  3. You need 2 of Russet Potatoes cut into 1/2in cubes, unpeeled.
  4. It’s 3 cups of Collard Greens, chopped into small pieces.
  5. It’s 2 cups of grated or chopped Red Cabbage.
  6. Prepare 1/2 tsp of Red Wine Vinegar.
  7. Prepare Pinch of Sugar.
  8. You need of Garlic Salt.
  9. It’s of Ground Black Pepper.

Prepare the cooking liquid: Heat olive oil in a large Dutch oven or stock pot. Add chicken broth, sugar, salt, and crushed red pepper flakes if using. I got this recipe off of a soul food site called Chitterlings. I made this Friday night and these are the best collard greens I've ever eaten.

Sautéed Red Cabbage, Collard Greens and Potatoes step by step

  1. Fry 3 strips of bacon in a large pan. When done remove to drain on paper towels..

  2. Add diced onions to the large pan, season with garlic salt and black pepper. Fry diced onions in the leftover bacon grease, until translucent.

  3. Add diced potatoes to the onions and season with garlic salt and black pepper. Fry until lightly crispy..

  4. Stir collard greens, red cabbage and red wine vinegar into the potatoes and onions. Season with garlic salt and black pepper. Cover with a lid. Cook until cabbage is tender (about 7 mins) uncovering and stirring often. Then remove from heat..

  5. Chop the three bacon strips into small crumbles. Stir into the the pan and serve hot..

I served with a big skillet of cornbread. Prep time is lengthy due to the cleaning and cutting of the greens. This makes a lot of greens! Pick the collard leaves individually and remove all the tough fiberous stems. Then wash thoroughly to remove dirt and grit.