Sauteed Collard Greens
Tender-crisp greens with garlic and a hint of heat
Why This Recipe Works
Blanching and squeezing the greens before they hit the pan ensures a tender texture without the bitterness often associated with long-simmered collards. The towel-roll technique is the secret to getting them dry enough to actually brown in the skillet.
Instructions
Bring water to a boil in a large pot over medium-high heat. Stir in the salt, then add the collard greens one handful at a time. Cook until tender, about 4 to 5 minutes.
Drain the greens and rinse under cold running water until cool. Press the greens with a rubber spatula to release excess liquid.
Place the greens on a clean dish towel and compress them into a 10-inch log. Roll the towel up tightly to extract remaining moisture, then remove the greens and cut them crosswise into ¼-inch slices.
Heat the oil in a large nonstick skillet over medium-high heat until the oil begins to smoke. Scatter the greens into the skillet and cook, stirring frequently, until they begin to brown, about 3 to 4 minutes.
Stir in the garlic and pepper flakes. Cook until the greens are spotty brown and fragrant, about 1 to 2 minutes.
Season with salt and pepper to taste and serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Keep in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead of time?
The greens can be blanched, dried, and sliced up to 2 days in advance and stored in the refrigerator.
