Olive oil dishes
A light vegetable dish inspired by Black Sea cuisine, with collard greens cooked in olive oil with onion and cornmeal. It is hearty thanks to its high fiber content and works well for everyday meals with its simple ingredients.
Heat the olive oil in a large pot and sauté the finely chopped onion until lightly golden.
Add the trimmed, finely chopped collard greens and toss for a few minutes to coat them with olive oil.
Add the salt, black pepper, and water. Cover and cook over low heat until the greens are tender.
Mix the cornmeal with a little water until smooth, then add it to the pot. Cook for a few more minutes until the dish thickens.
Important: Remove the tough stems from the collard greens, or the dish will be tough; use only the tender leaves. Allergen: contains cornmeal.
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