Collard Greens
Ingredients
The greens
-
2
pounds
assertive greens (such as kale, collards, mustard, or turnip greens)
-
1½
teaspoons
Diamond Crystal brand kosher salt
The sauté
-
1
tablespoon
olive oil
-
1
cup
diced ham or bacon (optional)
-
3
cloves
garlic (minced)
-
¼
cup
chicken broth
-
to taste
freshly cracked black pepper
-
to taste
freshly squeezed lemon juice or balsamic vinegar
Instructions
- Bring 2 quarts of water to a boil in a deep pot.
- Add the salt and greens, stir until wilted, cover, and cook until the greens are just tender (about 7 minutes).
- Drain the collard greens in a colander and rinse the pot with cold water.
- Refill the pot with cold water and ice cubes, then dump the greens into the ice water to stop the cooking process.
- Transfer the greens back to the colander and use a potato ricer to squeeze out excess water.
- If necessary, chop the greens smaller.
- Heat a large skillet over medium heat and add olive oil.
- Add ham or bacon, then the cooked collard greens, followed by chicken broth.
- Cover and cook for 2 minutes, then taste and adjust seasoning with salt, pepper, and lemon juice or vinegar.
Nutrition Facts (estimated)
Servings
4
Calories
138
Total fat
6g
Total carbohydrates
14g
Total protein
12g
Sodium
20mg
Cholesterol
0mg
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