If you like greens you are going to like this recipe. Collard greens are a part of cruciferous family vegetables and are absolutely wonderful as they are heat and cold tolerant without compromising the flavor and texture. I use fresh collard greens all the time in stir-fries, sea tangle noodles and soups before ladling hot soup over them. Longer cooking makes them tender and creamy, especially when braised. But my main go-to recipe for collard greens is simply sautéing them with garlic. I even don't cut out the stem since my family likes the crispiness and toughness it gives to the dish, but if you choose to leave the stem just be aware that it will take a little longer to get it soft.
Collard greens tend to be sandy so give them a good bath and then a thorough rinse to get rid of all the dirt and sand that is hiding between the leaves and pat dry with kitchen or paper towels. Blanching the collard greens with boiling water and then sautéing them takes away any bitteness.
Not bad for a bunch of green leaves in your grocery isle!
- 1 lb collard greens chopped
- 1 TBS ghee
- 4 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp pepper
Remove the stem if desired and chop collard greens.
Bring large pot of water to a boil. Add chopped collard greens to a pot and simmer for 3 minutes.
Drain thoroughly and pat dry.
Heat ghee in the same pot over medium heat and add garlic. Sauté for 1 minute until golden brown and fragrant. Add collard greens and sauteé for about 5 more minutes until tender.
Season with salt and pepper. Serve warm.