Sauteed Collard Greens With Garlic, Peppers And Onions
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
47
Spice
41
Sweetness
42
Sourness
39
mins
Prep time (avg)
3
Difficulty
Ingredients:
Directions:
1
Remove and discard all but 1 inch of the collard stems
2
Cut the remaining stems out of the leaves, separating the leaves and stems
3
Cut the leaves into 2-inch squares
4
Slice the stems into thin slices
5
Wash the leaves in a big basin of water
6
Leave the water in the basin or sink and use a strainer to dip the leaves out of the water
7
Don't wash the leaves inside a colander or pour the water off the container with the leaves inside; this would allow any sand to stay with the greens
8
Wash the stems separately in the same basin of water, using the same method as the leaves
9
Bring a large pot of water to a boil and add 2 tablespoons salt
10
Have a colander ready in the sink to drain the greens and a bowl of water with ice cubes in it to chill the greens
11
Cook the stems for 1 minute
12
Add the leaves, and once they turn bright green, fish out a small leaf to taste it
13
The greens are done when they taste tender
14
You can't really tell whether the greens are done without tasting them
15
Pour the cooked greens into the colander to drain
16
Once the hot water has drained off, carefully put the hot greens into the ice water
17
Once the greens feel cool to the touch, drain them in a colander again
18
Drain for about 10 to 15 minutes so that they are quite dry
19
(At this point, the greens may be stored in the refrigerator for up to 3 days
20
) Put the olive oil in a large skillet over medium heat
21
Saute the onions gently in the oil
22
Raise the heat and add the peppers, and then the garlic
23
Add the blanched greens and saute until heated through
24
Season with salt and pepper