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Sautéed Collard Greens

Photo: Sang An
Yield Makes 6 to 8 servings

Ingredients

  • 3 bunches collard greens, stems removed and leaves cut into 1-inch strips
  • 1/2 cup olive oil
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Nutrition Information

  • calories 138
  • caloriesfromfat 91 %
  • fat 14 g
  • satfat 0 g
  • sodium 246 mg
  • carbohydrate 4 g
  • fiber 2 g
  • sugars 0 g
  • protein 1 g

How to Make It

  1. Bring a large saucepan of salted water to a boil. Add the collard greens in batches and cook until tender, about 10 minutes. Using a slotted spoon, transfer the greens to a colander and rinse under cool water. Squeeze the leaves to remove any excess water.

    Heat the oil in a large saucepan over medium heat. Add the garlic and cook for 1 minute. Add the greens, salt, and pepper. Cook, stirring frequently, until wilted and tender, 3 to 4 minutes.

    In Advance: Rinse the greens, pat them dry, and slice. Wrap in a clean kitchen towel or place in a resealable bag and refrigerate for up to 24 hours.