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
How to Make It
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.
I admit it, I was suspicious of this recipe. I do not like cooked spinach and collard greens just didn't sound like it was going to be any better, but I was wrong! This had a nice texture, mild flavor, and went nicely with the BBQ chicken we were having. I will make this again.
This was a great way to prepare a simple serving of collard greens. It took me less than 20 minutes and required few ingredients. The recipe also does not take away from the texture of the greens and doesn't have too much going on for you to enjoy the basic flavors that are present.