Will’s Collard Greens
October 15, 2012
|In Recipes
So simple and an oh so tasty way to eat your greens. I like to use toasted peanut oil which compliments collards beautifully. From Will Allen of Growing Power, featured in From Asparagus to Zucchini
- 1 bunch collard greens, stems cut out and discarded
- 1/4 C olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp sugar
- 1 tsp minced garlic (you can also use green garlic or garlic scapes when available)
Wash the collard leaves and stack them (5-10 leaves at a time). Roll them up tightly, then slice thinly so you have a chiffonade of greens.
Heat the olive oil in a large pan over medium heat with salt, pepper, sugar, and garlic. When the oil is hot, add collards and stir often for 15-20 minutes, until collards are tender, taking care not to burn the greens. Add more oil if necessary.