Collards are normally associated with long, slow cooking, but cutting them into thin strips reduces cooking time dramatically. The result is a bright, lively flavor that will make you realize these greens are more versatile than most people think.
Recipe information
Total Time
20 min
Yield
Makes 4 servings
Ingredients
1 1/4 pound collard greens, stems and center ribs discarded and leaves halved lengthwise
3 garlic cloves
1 tablespoon olive oil
Preparation
Step 1
Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder.
Step 2
Mince and mash garlic to a paste with 3/4 teaspoon salt. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, 30 seconds. Add collards with 1/4 teaspoon pepper and cook, tossing, until just tender and bright green, 3 to 4 minutes.
