Prep 5 mins
Cook 20 mins
Recipe courtesy of Ben Silviera. I have not tried this yet but plan to soon! Prep time is an estimate.
- 2 lbs collard greens
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1⁄3 cup minced shallot
- 1 tablespoon minced garlic
- kosher salt and pepper
- Remove and discard stems from collard greens and cut leaves into strips.
- Heat oil and butter in large saute pan over medium-high heat. Add shallots and garlic, sauteing until brown.
- Slowly add collard greens, stirring until they reach the desired degree of tenderness, about 15 minutes (time will vary on your personal taste).
- Add kosher salt and pepper to taste.
Pretty good. But sauteeing over medium high heat made the garlic burn a little. The greens were still pretty chewy/tough after 20 minutes, so had to cook a bit longer. I also added 1/2 cup beef broth which added to the flavor. Thanks for posting!
I'm brazilian and this side dish was a everyday staple growing up. My parents used 1 sliced yellow onion, 2 to 3 garlic gloves chopped and minced and they used to slice the collard greens into "thin as spaghetti" strips. I hated them as a child but love them now as a adult.
Something new and different for this Southern Gal used to a big 'ole pot with pot liquor and cooked-to-the-brink collards. I added some sweet red bell pepper to the saut?, sprinkled a little bit of sugar and it balanced bitterness of mature collards. Will make again!