Tag Archives: collard

Quick-Sautéed Collard Ribbons

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Often collards are boiled or braised to tenderize their tough leaves, but this method of quick sautéing works great when the leaves are cut into very thin strips. From Fine Cooking June/July 201

Ingredients:

  • 1 Tbsp malt vinegar
  • 2 tsp maple syrup
  • 1 ½ lb. collard greens
  • 2 Tbsp extra virgin olive oil
  • 4 small cloves garlic, peeled and smashed
  • Pinch red pepper flakes
  • Salt

Method:

  1. In a small bowl whisk together vinegar and syrup.
  2. Trim the stem from each collard leaf with a knife. Wash and dry the leaves.
  3. Stack the leaves and roll them up tightly into a cigar shape. Cut cross-wise into ¼ inch slices. Unfurl the slices.
  4. In a non-stick skillet heat the oil and garlic over med-high. Cook garlic, stirring until just lightly brown. Remove and discard garlic.
  5. Add the red pepper flakes, and immediately add the collard greens and ½ tsp salt. Toss the greens with tongs until coated with oil and continue to toss until they are slightly wilted about 1 min. Most of the greens will have turned a bright green, and some a bit darker. Do not over cook.
  6. Take the pan off heat, drizzle with vinegar/syrup mix and serve.

Easy Sautéed Greens

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This basic recipe works with all kinds of leafy greens (and thinking slightly outside the box, even chopped broccoli). Add some toasted pine nuts for serving if you like or a squeeze of fresh lemon juice. Fold into cooked grains like nutty Italian farro or earthy brown rice. Serve on top of pasta with shaved Parmesan or stir into a pot of cooked lentils such as soupy, Indian mung dal or chewy, French lentilles du Puy.

Ingredients:

  • Greens of choice, thoroughly rinsed, stems removed and roughly chopped into large pieces
  • Minced garlic to taste
  • Extra virgin olive oil
  • Salt and freshly ground pepper
  • Crushed red pepper flakes (optional)

Method:

  1. Heat a skillet on medium and add olive oil to lightly coat the bottom. Add minced garlic and red pepper, if using, and sauté lightly for a few seconds.
  2. Add greens (it’s good if they have a bit of water on them from rinsing) and sauté until tender, stirring occasionally. Greens will cook down in volume – add uncooked leaves to pan in batches if they don’t fit all at once.
  3. Season with salt and pepper to taste.
  4. Serve as is (see headnote for serving ideas), or toss in some rinsed and drained, canned cannellini beans during the last few minutes of cooking and another drizzle of olive oil before serving. Add a splash of high quality wine vinegar or lemon juice if you like.
  5. For an Asian inspired twist substitute bok choy stems and leaves, or other Asian greens. Sauté with some minced fresh ginger (along with garlic) in olive oil with a bit of toasted sesame oil. Add a dash of rice wine vinegar and soy sauce at the end of cooking.