Quick Collards

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Traditionally, collards are cooked with pork fat and simmered for an hour or two. Our rendition calls for thinly (very thinly, as in a chiffonade) slicing the greens so they saute quickly and maintain their bright green color. They cook so fast that you can enjoy them as an any-night side dish, and this technique works with other hearty greens, such as chard or kale.

Quick Collards

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: Serves 4-6

Quick Collards

Ingredients

  1. 1 pound fresh collard greens
  2. 2 tablespoons olive oil
  3. 2 garlic cloves, thinly sliced
  4. 1 teaspoon sea salt
  5. 1/2 teaspoon freshly ground black pepper
  6. 1/4 teaspoon cayenne
  7. 1/2 cup fat-free, low-sodium chicken OR vegetable broth

Instructions

Trim the center ribs from the collard leaves. Stack the leaves and roll them up like a cigar; slice very thinly.

Heat a sauté pan over medium-high heat. Add oil. Add garlic; sauté 30 seconds. Add a large handful of collards to pan; cook until collards wilt. Repeat with remaining collards until all of them are in the pan. Stir in salt and peppers; sauté 2 minutes. Add broth; cook 3 minutes or until liquid almost evaporates and collards are tender.

http://nourishnetwork.com/2010/12/31/quick-collards/

 

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