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These are a perfect accompaniment to Pork Chops with Roasted Peppers.

Martha Stewart Living, May 2012

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Credit: Jonathan Lovekin

Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Working with a few at a time, lay collard leaves in a stack. Roll them up like a cigar, and cut crosswise into thin shreds.

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  • Heat oil in a large skillet until very hot. Add collards, little by little, stirring in more as each handful wilts. Sprinkle with salt and red-pepper flakes. Saute collards, stirring, until tender, 8 to 10 minutes.

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