Recipe Level: Basic | Recipe Speed: Quick | Season: Spring/Summer | Type: Veggie Side | Diet: Vegan/Vegetarian/GF/DF
This technique can be used for pretty much any green: think mustard, kale, chard, spinach, etc. I like to make batches of wilted greens, and put them on omelettes, add them to soup, or freeze them for later. They can become one of the layers in a cottage pie. I also eat them as a simple side dish.
- 1 pound collard greens
- 1 tablespoon butter or olive oil
- salt and pepper
- lemon juice or vinegar
- Wash the collards and strip them from their stems. Cut them stems into pieces.
- Roll up the leaves in one big bunch, and cut across the bundle to form strips (the fancy French term for this is "chiffonade.")
- With the burner on medium, heat the butter or oil in a large, heavy bottomed saucepan.
- When the fat is hot, add the stems and a sprinkling of salt, and cook until tender.
- Then, add the leaves, and continue cooking until the leaves have turned an even, deep green, and are also tender.
- Taste, add salt and pepper as needed, and finish with a squeeze of lemon juice.