Collard Greens with Lemon

By chrispink

Ingredients

• 1 ounce (2 tablespoons) unsalted butter
• 1 garlic clove, smashed
• 2 small bunches collard greens (about 1 1/2 pounds), stems removed, leaves cut crosswise into 1/2-inch strips
• 3/4 cup homemade or store-bought low-sodium chicken stock
• Coarse salt and freshly ground pepper
• 1 1/2 teaspoons finely grated lemon zest
• 2 teaspoons fresh lemon juice
• Lemon wedges, for serving

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Add greens, and cook, stirring often, until wilted, about 3 minutes. Stir in stock, 3/4 teaspoon salt, 1/8 teaspoon pepper, and the zest, and cover. Reduce heat to medium, and cook until tender, 8 to 10 minutes. Add lemon juice and remaining tablespoon of butter. Stir until butter melts. Season with salt and pepper, and serve immediately with lemon wedges.