Why this recipe works our quick blanch-and-sauté recipe for tough collard greens will give you the same tender results as long braising. Stemming the greens was a necessary first step, and blanching the leaves in salt water tenderized them quickly and neutralized their bitter qualities. To remove excess water left from blanching, we used a spatula to press on the drained greens, and then rolled them up in a dish towel to dry them further. We chopped the compressed collards into thin slices perfect for quickly sautéing with pungent, aromatic garlic and spicy red pepper flakes, which provided immediate potent seasoning. You can substitute mustard or turnip greens for the collards; reduce their boiling time to 2 minutes.
SERVES: 4 to 6
TOTAL TIME: 35 minutes
INGREDIENTS:
- Salt and pepper
- 2½ pounds collard greens, stemmed and halved lengthwise
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- ¼ teaspoon red pepper flakes
INSTRUCTIONS:
1. Bring 4 quarts water to boil in large pot over high heat. Stir in 1 tablespoon 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 ¼- inch slices.
2. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Scatter greens in skillet and cook, stirring frequently, until just beginning to brown, 3 to 4 minutes. Stir in garlic and pepper flakes and cook until greens are spotty brown, 1 to 2 minutes. Season with salt and pepper to taste, and serve.
