I have been getting a lot of collard greens in my CSA lately. I love how easy they are to quickly chop and fry up with a bit of olive oil. But yesterday I fancied them up a little with capers, burrata and truffle salt (which I am obsessed with lately!). The greens get a nuttiness when you fry them quickly at a medium high temperature -- but make it brief, you don’t want to over cook them. You’ll know they are done when they are bright green. Sunflower seeds add a nice crunch and burrata just makes everything better!
*All photos and illustration by © Erin Gleeson and originally posted on The Forest Feast.