Garlic Sautéed Collard Greens
Collard greens are built to withstand heat, which makes them the perfect candidate for a quick, high-heat sauté. By removing the fibrous stems and shredding the leaves, you transform a sturdy vegetable into a tender, concentrated side.
Strip the stems, sharpen the knife.
The quality of your greens depends on how thinly you ribbon the leaves. Remove the woody centers before you begin chopping.
- Large heavy-bottomed skillet or wok
- Chef's knife
- Tongs
What goes in.
- 2 bunchescollard greens, washed and stemmed
- 4 clovesgarlic, thinly sliced
- 3 tbspolive oil or rendered bacon fat
- 1/2 tspred pepper flakes
- to tastekosher salt
- 1 tbspapple cider vinegar
Chiffonade for even cooking
Stack several leaves on top of each other, roll them into a tight cigar shape, and slice them into thin strips. This ensures the greens wilt at the same rate and removes the risk of large, chewy pieces.
The method.
Prepare the greens
Fold each leaf in half lengthwise and slice out the thick, woody stem. Stack the leaves, roll them, and slice into 1/4-inch ribbons.
Bloom the aromatics
Place your skillet over medium heat. Add the fat and, once shimmering, toss in the garlic and red pepper flakes. Cook for 60 seconds until the garlic edges turn a light straw color.
Wilt the greens
Increase heat to medium-high. Add the greens in handfuls, tossing with tongs to coat in the seasoned fat. Add a splash of water if the pan seems dry.
Finish the dish
Cook for 5-7 minutes, tossing frequently, until the greens are vibrant green and tender. Remove from heat, stir in the vinegar and salt.
Other turns to take.
Smoky Finish
Add finely diced smoked ham hock or cooked bacon bits to the pan before adding the garlic.
Citrus Brightness
Swap the vinegar for a squeeze of fresh lemon juice just before serving.
When it doesn't go to plan.
Always wash the leaves in a deep bowl of water; dirt likes to hide in the folds.
Don't overcook them; they should be bright green, not olive-drab.
If the garlic begins to turn dark brown, pull the pan off the heat immediately to stop the cooking.
The ones that keep coming up.
Can I use kale instead?
Yes, but reduce the cooking time by half as kale is much more delicate than collards.
Why do the stems need to be removed?
The stems contain thick cellulose that does not soften at the same rate as the leaves, resulting in an unpleasant, woody texture.
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