Quick Collard Greens
Traditionally, collards cook for hours. We perfected a method that gets these greens on the table in less than 15 minutes.
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 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.
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