Collard greens are something I love dearly. Usually, I boil the crap out of them with bacon or a ham hock until they are all dark and juicy and scrumptious. The texture leaves a little to be desired.
These collards are light, lemony and have a nice mouth feel - plus you can control how done they are in the boiling process.
what you need:
Collards (stems removed & leaves chopped)
Lemon juice (a couple squeezes)
Butter
Olive oil
Garlic
Boil some water and throw those collards in there. You can just blanch them, or boil til they're almost gone - it's up to you. This dish is a lot better if they're a little crunchy still, with a nice deep green. It took me about 5 or 6 minutes. Put the greens in a colander and press them with a spoon to get all the moisture out. Then slice up a few cloves of garlic really thin, put your saute pan on medium high heat and add some olive oil and butter (not a whole lot, just enough to coat the collards). Add the greens and garlic, saute for about 5 minutes and Voila! Easy Greens.
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