Collard greens are a favorite in the American South, where the greens are traditionally boiled with ham hock. This modern technique relies instead on a speedy sauté, which cooks ribbons of greens in record time. The quick cooking preserves most of the greens’nutrients so they aren’t lost to the “pot likker,” the broth left at the bottom of the pot after the greens have been cooked.
Oxmoor House OCTOBER 2013
1. Cook bacon in a large skillet over medium-high heat 5 minutes or until crisp, stirring occasionally. Add collards, 2 tablespoons water, and salt; cook 3 minutes, turning with tongs until greens wilt. Serve with hot sauce, if desired.
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