Collard greens belong to the cabbage and kale family and share their heartiness and complex flavor. Packed with phytonutrients and vitamins, collards are the perfect keto vegetable. Our blanch-and sauté recipe quickly yields the same tender results as long braising. Stemming the greens was a necessary first step, and blanching the leaves in salted 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 and sautéed them with pungent, aromatic garlic and spicy red pepper flakes. The addition of chorizo or coconut milk and ginger also makes a tasty, rich counterpoint to the high-fiber, low-carb greens. You should have about 1¼ pounds of collard greens after stemming.
Jump to RecipeInstructions :
- 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.
- 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 ¼ teaspoon salt and cook until fragrant, about 1 minute. Season with salt and pepper to taste. Serve.
Quick Collard Greens
Ingredients
- ¼ teaspoon table salt plus salt for cooking collard greens
- 2½ pounds collard greens stemmed and halved lengthwise
- ¼ cup extra-virgin olive oil
- 2 garlic cloves minced
- ¼ teaspoon red pepper flakes
Instructions
- 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.
- 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 ¼ teaspoon salt and cook until fragrant, about 1 minute. Season with salt and pepper to taste. Serve.