How to make it

  • Cut the tough end stems off the collards.
  • Rinse the leaves and gather them together into 2 piles.
  • Take each pile and roll it tightly. Cut them into thin strips crosswise. You should have about 8 cups.
  • Heat the oil and butter in a large, heavy skillet over medium heat. Sauté the shallot with the garlic, stirring often, until they are lightly browned, about 3 minutes.
  • Add the greens and salt and pepper.
  • Cook, stirring often, for about 5 minutes or until the greens are tender but bright green.
  • If necessary, cover with a lid and cook an additional couple of minutes to tenderize the greens

Reviews & Comments 2

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  • philfull 9 years ago
    Yes, this was a GREAT dish! (But yes, I do like greens!)
    I used silver beet and it worked a treat. Will cook it like this every time now. Thanks for sharing!
    Was this review helpful? Yes Flag
    " It was excellent "
    tilgidh ate it and said...
    My *5*. What is up with the one. I can not believe this. If they did not like it why not pass it by. This is a great dish.
    Was this review helpful? Yes Flag

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