Prep 20 mins
Cook 0 mins
This is a fast and simple way to cook collards that results in a bright, lively flavour. Recipe is from Gourmet Magazine (Sept. 2007) and works with mustard greens too.
- 1 1⁄4 lbs collard greens, stems and center ribs discarded and leaves halved lengthwise
- 3 garlic cloves
- 3⁄4 teaspoon salt
- 1 tablespoon olive oil
- Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder.
- Mince and mash garlic to a paste with salt.
- Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, 30 seconds. Add collards with 1/4 teaspoon pepper and cook, tossing, until just tender and bright green, 3 to 4 minutes.
I didn't know how much collard greens I had, so I halved the recipe, but it still was too much salt, but very tasty. I will make them this way again.