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Simple Collards


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  • SAUTE:
  • 2 lbs collard leaves, trimmed
  • Olive oil
  • Garlic
  • Onion
  • Or BRAISE:
  • 2 lbs collard leaves, trimmed
  • Chicken broth
  • salt and red pepper flakes


Servings 2


Step 1

Blanch leaves in boiling water for 5 minutes, drain, then saute for 10 mins with olive oil, garlic and onion.

Or braise them in chicken broth: bring 3-4 c broth to a boil. Add 2 lbs trimmed leaves cut into one-inch strips. Reduce heat and simmer for about an hour. Season with salt and red pepper flakes.


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