Sauteed Greens, Collards and Kale
Category: Southern Vegetables
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Serves/Makes: 6
Ready in: < 30 minutes
- 1 large bunch collards
- 1 large bunch kale
- 3 tablespoons olive oil
- 6 cloves garlic, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 teaspoons fresh lemon juice
Rinse collards and kale well in a large bowl of cold water. Drain and cut off the tough stems. Cut leaves into 1/4-inch strips. In a well-seasoned wok, heat the olive oil over moderately high heat. Add the garlic and cook, stirring, 30 seconds. Add half of the greens and cook, stirring, 30 seconds. Add half of the greens and cook stirring, for about 1 minute, until they begin to wilt. Add the remaining greens and cook, stirring constantly, for 8 to 10 minutes, until the greens darken slightly and are fairly tender. Season with the salt, pepper, and lemon juice.
Recipe Source: cdkitchen.com
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