A long cooking time for collard greens is a southern tradition. We sliver ours, then sauté them only for 1 minute, which renders them crisp-tender but allows the greens to keep their color and full flavor.
Cooks' note:
Collards can be thinly sliced 6 hours ahead and chilled in a sealed plastic bag.
Recipe information
Yield
Makes 8 servings
Ingredients
3 pound collard greens, leaves halved lengthwise and stems and center ribs discarded
2 tablespoons vegetable oil
Preparation
Step 1
Stack several collard leaf halves and roll up tightly into a cigar shape. Cut crosswise into very thin slices (no wider than 1/8 inch). Roll and slice remaining leaves in same manner.
Step 2
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté collards, tossing with tongs, just until bright green, about 1 minute. Season with salt and pepper.
