Collard Confetti

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



– 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


• 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.

One response to “Collard Confetti

  1. Pingback: this week in your csa share {july 24} « pitchfork & crow·

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