Quick Collard Greens

Updated at: Sun, 21 Jul 2024 00:31:54 GMT

Step 1

Bring 4 quarts water to boil in large pot over high heat. Stir in 1 tbsp salt, then add collard greens, 1 handful at a time. Cook until tender, 4 to 5 minutes. Drain and rinse with cold water until greens are cool, about 1 minute. Press greens with rubber spatula to release excess liquid. Place greens on dish towel and compress into 10 inch log. Roll up towel tightly, then remove greens from towel. Cut greens crosswise into 1/4 inch slices

Step 2

Heat oil in 12 inch nonstick skillet over medium heat until shimmering. Scatter greens in skillet and cook, stirring frequently, until heated through, about 5 minutes. Stir in garlic, pepper flakes, and 1/4 tsp salt and cook until fragrant, about 1 minute. Season with salt and pepper to taste. Serve

Step 3

Reduce oil to 2 tbsp and omit salt in step 2. Add 4 oz spanish chorizo sausage, halved lengthwise and sliced 1/4 inch thick, to hot oil in step 2 before greens. Cook until lightly browned, 3 to 5 minutes. Scatter greens over chorizo and proceed with recipe as directed.

Step 4

Substitute 2 tsp grated fresh ginger and 1 tsp curry powder for garlic and pepper flakes. Once ginger and curry powder are fragrant, stir in 1 cup coconut milk and cook until thickened slightly, about 5 minutes.

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