Sauteed Collard Greens
serves 2-4
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
2 pounds collard greens, stemmed and cut into 1-inch ribbons
2 cloves garlic, minced
3 tablespoons olive oil
1/2 cup low-sodium broth (chicken or vegetable)
salt and pepper
1 tablespoon lemon juice
1/2 teaspoon red pepper flakes
prep: 15 minutes
total: 40 minutes
large sauté pan with cover
tongs
1. To prep the collards, fold each leaf in half and slice off and discard the stem. Stack all the leaves together, and thinly slice them crosswise. Prep the garlic.
2. Heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the garlic and cook 1 minute. Add the collard greens and stir to coat with the garlic and oil. When the greens begin to wilt, add the broth and a sprinkling of fresh ground pepper and cover. Simmer until the greens are tender but still bright green, 10-15 minutes.
3. Stir in the lemon juice and red pepper flakes, and add more salt and pepper to taste.
2. Heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the garlic and cook 1 minute. Add the collard greens and stir to coat with the garlic and oil. When the greens begin to wilt, add the broth and a sprinkling of fresh ground pepper and cover. Simmer until the greens are tender but still bright green, 10-15 minutes.
3. Stir in the lemon juice and red pepper flakes, and add more salt and pepper to taste.
0
