Southern Living Quick Braised Collards with Garlic (#1221)
Side Low Fat Healthy
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For Blanching The Collards
- 1 1/4 tsp Salt
- 2 pounds Collard Greens or kale, mustard greens, stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped
- 2 cloves Garlic thinly sliced
- 1/4 tsp Red Pepper Flakes or to taste
- 2 tablespoons Olive Oil or other vegetable oil
- 1/3 cup Low Salt Chicken Broth or vegetable broth, up to 1/2 cup
- 1 Salt to taste
- 1 Lemon wedges, to serve
- To blanch collards:
- Bring 2 quarts water to boil in a large deep sauté pan.
- Add salt and collards, stir until wilted.
- Cover and cook until greens are just tender, 6 to 8 minutes. Drain in colander. Rinse greens with cold water to stop the cooking process.
- Gather handful of greens, lift out of water, and squeeze until only droplets fall from them.
- Repeat with remaining greens.
- Roughly cut each bunch of greens. Set aside.
- Heat oil over medium heat in the sauté pan, add garlic and red pepper flakes, stirring until garlic starts to sizzle.
- Stir in blanched collards, stir to coat evenly with oil.
- Add 1/3 cup stock, cover and cook over medium-high heat, stirring in more stock during cooking if needed.
- Until collards are tender and juicy and most of stock has been absorbed, 4 to 6 minutes.
- Serve warm with wedges of lemon.