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 collard greens so they sauté 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.
Ingredients
- 1 pound fresh collard greens
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup low-sodium chicken (or vegetable broth)
Instructions
- Trim the center ribs from the collard leaves. Stack the leaves, and roll them up like a cigar, then slice very thinly.
- Heat a sauté pan over medium-high heat. Add oil. Add garlic, and sauté 30 seconds. Add a large handful of collards to pan, and cook until collards wilt. Repeat with remaining collards, until all of them are in the pan. Stir in salt and peppers, and sauté 2 minutes. Add broth, and cook 3 minutes, or until liquid almost evaporates, and collards are tender.
Servings: 4
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