Sauteed Collard Greens
Recipe by Anna Gill
2½ pounds collard greens
2 garlic cloves, minced
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon fresh lemon juice, or to taste
1. Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces.
2. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
3. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes. See note.
4. Drizzle collards with lemon juice and toss well.
NOTE: This recipe can be prepared in 45 minutes or less. Some people favor collard greens boiled until they are meltingly tender, while others prefer them to retain some bite. The method above will fall somewhere in the middle. You can adjust the boiling section to your own tastes.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.