Ingredients
- 4 to 6 6
- to 2 use mustard or turnip greens instead of collards, reduce boiling time to 2 minutes.
- Ingredients
- Salt and pepper
- 2 1/2 2 1/2 1/2 pounds collard greens, stemmed and leaves halved lengthwise
- 3 3 3 tablespoons olive oil
- 2 2 2 garlic cloves, minced
- 1/4 1/4 1/4 teaspoon red pepper flakes
Preparation
Step 1
1. Bring 4 quarts water to boil in large pot over medium-high heat. Add 1 tablespoon salt and collard greens, 1 handful at a time. Cook until tender, 4 to 5 minutes. Drain and rinse with cold water until greens are cool, about 1 minute. Press greens with rubber spatula to release excess liquid. Place greens on top of kitchen towel and compress into 10-inch log. Roll tightly, then remove from kitchen towel. Cut greens crosswise into ¼-inch slices.
2. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Scatter greens in skillet and cook, stirring frequently, until just beginning to brown, 3 to 4 minutes. Stir in garlic and pepper flakes and cook until greens are spotty brown, 1 to 2 minutes. Season with salt and pepper to taste. Serve.
MAKE AHEAD Collards can be prepared through step 1 and refrigerated for up to 2 days. To finish, proceed with step 2.