Quick Collard Greens
Tender, sautéed greens in a fraction of the usual braising time
Why This Recipe Works
By blanching the leaves before a quick sauté, you bypass the hours-long braise traditionally required for tough collard greens. Thoroughly drying the greens in a kitchen towel is the secret to getting them to pick up the garlic-infused oil rather than steaming in the pan.
Instructions
Bring 4 quarts of water to a rolling boil in a large pot. Add the salt and collard greens, then cook until the greens are tender, about 5 to 7 minutes.
Drain the greens into a colander and use a spatula to press out as much water as possible. Spread the greens onto a clean kitchen towel, roll it up tightly, and squeeze firmly to remove any remaining moisture.
Chop the dried, compressed greens into strips about 1/2-inch wide.
Heat the olive oil, garlic, and red pepper flakes in a large skillet over medium-high heat. Cook until the oil shimmers and the garlic is fragrant and just beginning to turn golden.
Add the greens to the skillet and cook, stirring frequently, until they are heated through and well-coated in the seasoned oil.
Season with salt and pepper to taste and serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
What substitutions can I make?
- Collard greens: mustard or turnip greens
