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Wilted Collards

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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
  1. Wash the collards and strip them from their stems. Cut them stems into pieces.
  2. Roll up the leaves in one big bunch, and cut across the bundle to form strips (the fancy French term for this is "chiffonade.")
  3. With the burner on medium, heat the butter or oil in a large, heavy bottomed saucepan. 
  4. When the fat is hot, add the stems and a sprinkling of salt, and cook until tender.
  5. Then, add the leaves, and continue cooking until the leaves have turned an even, deep green, and are also tender. 
  6. Taste, add salt and pepper as needed, and finish with a squeeze of lemon juice.
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