Southern Living Quick Braised Collards with Garlic
Perfect southern style collards made quick and easy. Simply kicked up with garlic and some pepper flakes.
|For blanching the collards:|
or kale, mustard greens, stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped
or to taste
or other vegetable oil
or vegetable broth, up to 1/2 cup
wedges, to serve
To blanch collards:
Bring 2 quarts water to boil in a large deep sauté pan.
Add salt and collards, stir until wilted.
Cover and cook until greens are just tender, 6 to 8 minutes. Drain in colander. Rinse greens with cold water to stop the cooking process.
Gather handful of greens, lift out of water, and squeeze until only droplets fall from them.
Repeat with remaining greens.
Roughly cut each bunch of greens. Set aside.
Heat oil over medium heat in the sauté pan, add garlic and red pepper flakes, stirring until garlic starts to sizzle.
Stir in blanched collards, stir to coat evenly with oil.
Add ⅓ cup stock, cover and cook over medium-high heat, stirring in more stock during cooking if needed.
Until collards are tender and juicy and most of stock has been absorbed, 4 to 6 minutes.
Serve warm with wedges of lemon.