Quick Collard Greens

From Cook's Country | August/September 2011

Why this recipe works:

Collards are typically braised for at least an hour to soften their tough leaves, but could the task be sped up? Stemming the collards was a necessary first step, and blanching the leaves in salt water produced tender greens in minutes. Since we weren’t infusing the greens with flavor over a… read more

Collards are typically braised for at least an hour to soften their tough leaves, but could the task be sped up? Stemming the collards was a necessary first step, and blanching the leaves in salt water produced tender greens in minutes. Since we weren’t infusing the greens with flavor over a long simmer, they needed a boost. No problem. After drying and chopping the greens, we flashed them in a skillet with assertive garlic and red pepper flakes for a quick, well-seasoned side dish.

 

less

Serves 4 to 6

If you use mustard or turnip greens instead of collards, reduce boiling time to 2 minutes.

Ingredients

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