Quick Collards

Traditionally, collards are cooked with pork fat and simmered for an hour or two. Our rendition calls for thinly (very thinly, as in a chiffonade) slicing the greens so they saute quickly and maintain their bright green color. They cook so fast that you can enjoy them as an any-night side dish, and this technique works with other hearty greens, such as chard or kale.




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