Sauteed Collard Greens with Garlic
Collard greens are normally associated with a long, slow cooking time, but this method requires only 10 minutes of steaming. Sauteing the leaves with garlic first balances the vegetable's bitterness. Pull or cut out the thick stems, and wash the leaves well before using.
- Total Time:
- Servings: 4
Source: Martha Stewart Living, December 2010
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red-pepper flakes
- 2 heads collard greens (about 1 pound each), tough stems and ribs removed, leaves coarsely chopped
- Coarse salt
- 1/2 cup water
Heat oil in a large saute pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collard greens and 1 teaspoon salt.
Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.