Why this recipe works for for a fresh take on collard greens and a different spin on the preceding Quick Collard Greens, we decided to steam and then sauté them. Cutting the greens into 2-inch pieces helped them soften quickly but left greater texture than thinner slices, while draining and pressing the excess water from the steamed collards kept them from getting waterlogged. A generous dose of extra-virgin olive oil for sautéing the collards, along with sweet raisins, delicate shallots, toasted almonds, and umami-rich grated Parmesan, elevated these humble collards into an elegant side. You can substitute kale for the collards. Leave the collards slightly wet after washing; the moisture helps them to steam properly in step 1.
SERVES: 4 to 6
TOTAL TIME: 30 minutes
INGREDIENTS:
- 2 pounds collard greens, stemmed and cut into 2-inch pieces
- Salt and pepper
- 6 tablespoons extra-virgin olive oil
- ½ cup golden raisins
- 2 shallots, sliced thin
- 4 garlic cloves, sliced thin
- ⅛ teaspoon red pepper flakes
- ¼ cup grated Parmesan cheese, plus extra for serving
- ¼ cup sliced almonds, toasted
- Lemon wedges for serving
INSTRUCTIONS:
- Add collard greens, 1 teaspoon salt, and ½ teaspoon pepper to Dutch oven. Cover and cook over medium-high heat until tender, 14 to 17 minutes, stirring occasionally. (If pot becomes dry, add ¼ cup water so collards continue to steam.) Drain greens in colander, pressing with rubber spatula to release excess liquid. Wipe pot clean with paper towels.
- Heat ¼ cup oil in now-empty pot over medium heat until shimmering. Add raisins, shallots, garlic, and pepper flakes and cook until just beginning to brown, 2 to 4 minutes. Add greens, ½ teaspoon salt, and ¼ teaspoon pepper and cook until heated through, about 3 minutes. Off heat, stir in Parmesan and season with salt and pepper to taste.
- Transfer greens to serving platter. Drizzle with remaining 2 tablespoons oil and sprinkle with almonds. Serve with lemon wedges and extra Parmesan.
