Sautéed Collard Greens with Garlic and Red Pepper
A quick parboil ensures these hearty greens stay tender and vibrant during a high-heat sear.
Why This Recipe Works
Parboiling the collards removes their characteristic bitterness and softens the tough fibers before they hit the pan. Wringing the greens dry in a kitchen towel is the essential step for achieving a proper sear rather than steaming them.
Instructions
Bring 4 quarts of water to a boil in a large pot over medium-high heat. Stir in the salt and add the collard greens one handful at a time. Cook until the greens are tender, about 4 to 5 minutes.
Drain the greens and rinse with cold water until they are cool to the touch. Press the greens with a rubber spatula to release excess liquid, then place them on a clean dish towel and compress into a 10-inch log. Roll up the towel tightly to wring out as much moisture as possible.
Remove the greens from the towel and cut them crosswise into 1/4-inch slices. If you are prepping ahead, the greens can be refrigerated in an airtight container for up to 2 days at this point.
Heat the oil in a 12-inch nonstick skillet over medium-high heat until the oil is shimmering and just beginning to smoke. Scatter the greens into the skillet and cook, stirring frequently, until they just begin to brown, about 3 to 4 minutes.
Stir in the garlic and red pepper flakes. Continue to cook until the greens are spotty brown and fragrant, about 1 to 2 minutes. Season with salt and pepper to taste and serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers 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.
