Sauteed Collards

I popped into my in-laws house to say hello the other day to find a large basket of gorgeous and freshly cut collard greens straight from their garden. It was my lucky day! Beautifully colored huge hearty leaves…I could not wait to cook these up. Since they were so very fresh I didn’t want to mess with them too much. Here is a simple but perfect recipe for sauteing fresh greens…

Sauteed Collard Greens

{Yields: 2}

1 large bunch of collard greens

extra virgin olive oil

pich red pepper flakes

juice from 1/2 lemon

sea salt

4 garlic cloves

Wash the greens well by placing in a large bowl of water and swishing around with hands. Discard water and repeat several times until water comes out clean. Pat dry with paper towels.

Remove the large stems with a sharp knife and stack similar sized leaves on top of one another. Chiffonade each stack by rolling length-wise into a cigar and then cutting across 4-5 times to form long ribbons about 1- 1 1/2. inches wide. You may have to place in a salad spinner at this point to remove any excess water.

Heat olive oil in a medium saute pan. Add red pepper flakes. Allow to heat up a minute or so and then toss in the greens. Splash with lemon juice and sprinkle generously with sea salt. Allow to cook a couple of minutes until the greens are evenly coated with olive oil and seasonings. Add the garlic and saute until bright green a slightly wilted. Serve immediately.

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