2 1/2 pounds collard greens
2 garlic cloves
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon fresh lemon juice, or
to taste
Instructions:
Remove and discard stems and
center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of
boiling water cook collards 15 minutes and drain in a colander, pressing out
excess liquid with back of a wooden spoon.
Mince garlic. In a 12-inch heavy
skillet heat butter and oil over moderately high heat until foam subsides and
stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture,
stirring, until heated through, about 5 minutes.
Drizzle collards with lemon juice
and toss well.
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