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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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An easier, quicker version of Southern Collard Greens...only these are less southern. They are light, extremely tender, and wonderfully garlicky without tasting heavy. A great side under a quick-marinaded lean steak. Ingredients:
1-2 bunches collard greens or mix of southern greens (like kale, mustard greens, or whatever is available) |
1-2 tbs butter or margarine |
1-2 tbs leftover bacon grease, shortening, olive oil, or vegetable oil (i usually use leftover bacon grease or olive oil) |
3 tbs minced garlic, or to taste |
fresh ground sea salt |
fresh black pepper |
white pepper |
lemon juice for drizzling |
Directions:
1. Wash collards thoroughly. Place large pot of water on stove, bring to a boil, salt water. While water is waiting to boil, cut collards into 1-in pieces (crosswise), discarding extra stalk. The stalk is edible, but unless there are small leafs attached to it, there is no need to eat it.
2. Boil collards in rapidly boiling water for 15 minutes, or until tender.
3. Melt butter in saucepan, then add oil or grease. Add collards and about 1 Tbs salt and fresh black pepper. Stir well and add garlic. Stir again and saute about 5 minutes. I also like to add a pinch of white pepper just before they are done.
4. Remove greens, season again if necessary, then drizzle lemon lightly over greens. Serve with a good steak, mac and cheese, or eat alone! Greens like this are soft, only slightly bitter, and really can go with almost anything.
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