Sauteed Collard Greens Recipe - Cooking Index
Sauteed Collard Greens Recipe - Cooking Index
| 2 | Collard or kale greens - (abt 2 lbs) | |
| 3 tablespoons | 45ml | Extra-virgin olive oil |
| 4 | Garlic cloves | |
| 1 cup | 237ml | Chicken broth |
| Kosher salt - to taste | ||
| Freshly-ground black pepper - to taste |
To prepare the greens, cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded.
Bring a large pot of lightly salted water to a boil; blanch the collard greens for 3 minutes until tender but still bright green. Drain the greens well.
Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2 minutes to soften. Add the blanched greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 5 minutes until the greens are wilted and tender; take care not to overcook. Season with salt and pepper and serve.
This recipe yields 8 servings.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1D42) - from the TV FOOD NETWORK
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