Simple Cooking Recipes of Collards with Garlic and Olive Oil

Here is what we might consider a very American vegetable served in a decidedly Mediterranean style. Since collards were known to the Romans, this is probably a more ancient way of preparing them than our boiled classic. Add it to a menu that features a broiled steak or maybe double-thick lamb chops.

Make 6 servings

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 2 pounds collards, stemmed, chopped, cooked in the water that clings to the leaves after washing until just wilted, and drained

• Salt and freshly ground black pepper to taste
   

1. Heat the oil in a large heavy skillet over low heat.

2. Add the garlic and cook, stirring, about 1 minute. Be careful not to burn it.

3. Stir in the collards and cook, stirring, until tender, 2 to 3 minutes.

4. Season well with salt and pepper. Serve hot.

Note: It isn’t traditional, but I like a few drops of hot pepper sauce on these greens.

 

More about Simple Vegetables Recipes