Sautéed Red Cabbage, Collard Greens and Potatoes.
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Ingredients of Sautéed Red Cabbage, Collard Greens and Potatoes
- It's 3 strips of Bacon.
- It's 1/2 cup of Diced Onions.
- Prepare 2 of Russet Potatoes cut into 1/2in cubes, unpeeled.
- You need 3 cups of Collard Greens, chopped into small pieces.
- Prepare 2 cups of grated or chopped Red Cabbage.
- Prepare 1/2 tsp of Red Wine Vinegar.
- It's Pinch of Sugar.
- It's of Garlic Salt.
- Prepare of Ground Black Pepper.
Sautéed Red Cabbage, Collard Greens and Potatoes instructions
- Fry 3 strips of bacon in a large pan. When done remove to drain on paper towels..
- Add diced onions to the large pan, season with garlic salt and black pepper. Fry diced onions in the leftover bacon grease, until translucent.
- Add diced potatoes to the onions and season with garlic salt and black pepper. Fry until lightly crispy..
- 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..
- Chop the three bacon strips into small crumbles. Stir into the the pan and serve hot..
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