A bright, cheery approach to collard greens. These ribbons are so thin that the collards cook in no time at all. If you like, serve them with a wedge of lemon and a side of beans and rice.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: Side Dish
Cuisine: American
Keyword: collard greens
Servings: 4people
Calories: 93kcal
Author: Chef Sara Furcini
Ingredients
1shallotthinly sliced
3garlic clovesminced
1 ½poundscollardswashed and dried
1tablespoonextra virgin olive oil
Salt and pepper to taste
Instructions
Prepare the greens. Fold the collard leaves in half lengthwise and cut away the stems and inner ribs. Pile about 5 or 6 leaves on top of one another, and roll into a tight cigar. Starting at the top and cutting across the leaves, slice the leaves into needle thin strips.
Saute the aromatics then add the greens. In a large skillet, heat the oil over medium heat. Add the shallot and saute for a minute until fragrant. Add the garlic and saute for a few seconds but avoid browning because it adds a bitter flavor. Add the collards, season with salt and pepper, and saute (stir frequently) until they turn bright green and are just short of the wilting point (due to carry-over cooking, you want to pull the greens off the heat while they retain their vibrant color and remain slightly crisp). Serve warm.