Sauteed Collard Greens With White Beans And Lemon Zest
serves 2-4
To prep the collard greens, fold each leaf in half and slice off and discard the stem. Stack all the leaves together, and thinly slice them crosswise.
1 1/2 pounds collard greens, stemmed and cut into 1/2-inch ribbons
2 tablespoons unsalted butter
1 medium shallot, thinly sliced
1/2 cup low-sodium broth (chicken or vegetable)
1 (15-ounce) can white beans (1 1/2 cups), rinsed and drained
2 teaspoons lemon zest
Hot sauce, to taste
prep: 10 minutes
total: 45 minutes
can opener
large sauté pan with cover
tongs
1. Prep all the ingredients.
2. Melt the butter in a large sauté pan over medium-high heat. When the foam subsides, stir in the shallot and reduce the heat to medium. Add a light sprinkling of salt and pepper. Cook, stirring often, until the shallot is translucent, 2 to 4 minutes.
3. Add the collard greens to the pan. Cook, stirring often, until they turn bright green, 2 to 4 minutes. Season the collards with a light sprinkling of salt and pepper, and stir.
4. Pour in the chicken broth. Give the greens a good stir and cover. Cook until the collards soften a little, about 5 minutes. Uncover and cook, stirring often, until the collards are dark green and tender, another 15 minutes. Stir in the white beans and zest, and cook 5 minutes more.
5. Serve over rice with hot sauce on the side.
