Sautéed Collards and Cabbage with Gremolata

By draingal

These crunchy sautéed greens from TV chef Carla Hall get big flavor from garlic, lemon and crushed red pepper.
Slideshow: More Vegetarian Recipes

Ingredients

• 3/4 cup finely chopped parsley
• 1 1/2 teaspoons minced garlic plus 2 thinly sliced garlic cloves
• 1 tablespoon finely grated lemon zest plus 1/4 cup fresh lemon juice
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• Kosher salt
• Black pepper
• 4 shallots, halved and thinly sliced (3/4 cup)
• 1 1/2 pounds green cabbage, cored and sliced 1/4 inch thick (9 cups)
• 1 1/2 pounds collard greens, stems discarded, leaves sliced 1/4 inch thick (12 cups)
• 3/4 teaspoon crushed red pepper

Preparation

Step 1

In a small bowl, combine the parsley, minced garlic, lemon zest, 3 tablespoons of the lemon juice and 6 tablespoons of the olive oil. Season with salt and black pepper and mix well.

In a large pot, heat 2 tablespoons of the olive oil. Add the shallots and sliced garlic and cook over moderate heat, stirring occasionally, until light golden, about 5 minutes. Add the green cabbage, collard greens and the remaining 
2 tablespoons of olive oil and season with salt and black pepper. Cook over moderately high heat, stirring, until the collards and cabbage are wilted and crisp-tender, 7 to 8 minutes. Stir in the crushed red pepper and the remaining 1 tablespoon of lemon juice. Transfer the greens to a platter, top with the gremolata and serve.