Collard Greens with Garlic
Collard greens are built to withstand heat, but they lose their character if boiled into submission. By keeping the cook time short and the heat high, you preserve the leaf's bite and get a clean, sharp finish from the garlic.
Watch the stems
The stems are significantly tougher than the leaves; if you don't cut them out, you will be chewing long after the greens are finished.
- Large heavy-bottomed skillet
- Chef's knife
- Colander
What goes in.
- 2 lbscollard greens, washed and dried
- 4 clovesgarlic, thinly sliced
- 2 tbspolive oil
- 1/2 tspred pepper flakes
- to tastekosher salt
Stack, roll, and slice
Stack 4-5 leaves on top of each other, roll them tightly like a cigar, and slice across into thin ribbons. This ensures the greens cook evenly and hit the pan all at once.
The method.
Prep the greens
Fold each leaf in half lengthwise and slice away the thick, woody stem. Stack the leaves, roll them, and slice into half-inch ribbons.
Sauté aromatics
Heat the olive oil in your skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook until the garlic turns light gold—do not let it brown or it will turn bitter.
Wilt the greens
Increase heat to medium-high. Add the collard ribbons in handfuls, tossing constantly with tongs to coat in the oil. It will look like too much volume, but they will shrink rapidly.
Finish
Cook for 5-7 minutes, tossing until the greens are bright green and tender but still hold their shape. Remove from heat immediately, toss with salt, and serve.
Other turns to take.
Acid finish
Squeeze half a lemon over the greens just before serving to brighten the earthiness.
Smoky depth
Add a tablespoon of bacon fat or diced pancetta to the skillet before the garlic.
When it doesn't go to plan.
Always wash collards in a basin of cold water; they hold onto sand from the field.
If the pan seems dry, add a splash of water or broth to create steam that helps the leaves soften.
Do not cover the pan, or the greens will turn olive-drab and lose their texture.
The ones that keep coming up.
Can I use pre-cut bagged greens?
You can, but they often include pieces of the tough stem. Pick through the bag to pull out any woody bits before cooking.
Why did my garlic turn brown?
The pan was likely too hot. Garlic burns in seconds; if it turns dark brown, it will ruin the flavor of the entire dish. Start over.
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