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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Darina Allen uses a heritage variety of kale called cut and come that isn't available in the States, so she suggests collard greens as a good substitute. Ingredients:
12 cups water |
1 (16-ounce) package prewashed chopped collard greens |
1 1/4 teaspoons salt, divided |
1 tablespoon butter |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Bring 12 cups water to a boil in a large Dutch oven. Add greens and 1 teaspoon salt. Reduce heat, and simmer 25 minutes or until greens are tender; drain. Combine greens, remaining 1/4 teaspoon salt, butter, and pepper in a large bowl, stirring until butter melts.
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