Quick Collard Greens

From Cook's Country | August/September 2011
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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

  • Salt and pepper
  • 2 1/2 pounds collard greens, stemmed and leaves halved lengthwise
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes

Instructions

  1. 1. Bring 4 quarts water to boil in large pot over medium-high heat. Add 1 tablespoon salt and collard greens, 1 handful at a time. Cook until tender, 4 to 5 minutes. Drain and rinse with cold water until greens are cool, about 1 minute. Press greens with rubber spatula to release excess liquid. Place greens on top of kitchen towel and compress into 10-inch log. Roll tightly, then remove from kitchen towel. Cut greens crosswise into ¼-inch slices.

    2. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Scatter greens in skillet and cook, stirring frequently, until just beginning to brown, 3 to 4 minutes. Stir in garlic and pepper flakes and cook until greens are spotty brown, 1 to 2 minutes. Season with salt and pepper to taste. Serve.

    MAKE AHEAD Collards can be prepared through step 1 and refrigerated for up to 2 days. To finish, proceed with step 2.

Collard Prep

Roll

Using a clean kitchen towel, roll the greens into a tight log.

Slice

Cut the log into 1/4-inch slices. Te greens are dry and ready to sauté.

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