Ingredients
- 2 bunches collard greens shopping list
- 3 tablespoons extra virgin olive oil shopping list
- 4 garlic cloves shopping list
- 1 cup chicken broth shopping list
- kosher salt and freshly ground black pepper shopping list
How to make it
- Cut away tough stalks and stems from collards and discard any leaves that are bruised or yellow. Fill sink with water and salt. Wash collards thoroughly to remove grit 2 or 3 times until water runs clear. Dry thoroughly. Stack up several leaves and roll lengthwise in a bundle then cut them into 1-inch ribbons. Repeat until all leaves are shredded. Bring a large pot of lightly salted water to a boil then blanch collard greens for 3 minutes until tender but still bright green. Drain the greens well. Heat a large deep skillet over medium flame and coat with oil. Add garlic and sauté for 2 minutes to soften. Add blanched greens and toss well with the oil and garlic. Pour in the broth and cook 5 minutes until greens are wilted and tender. Season with salt and pepper.
The Rating
Reviewed by 7 people-
OH Wow another Five!! Do you have a recipe for a Wilted Salad? I think that is what BD is wanting me to make. Its fried I think in grease?
greentreefrogs
in loved it
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Luv 'em!!!! HIGH FIVE~ !
chefelaine
in Muskoka loved it
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Rustic and very tasty. I served under grilled marinated flank steak. A big hit!
Anitalynn
in Clovis loved it
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