Collard greens are a bitter green related to kale that are delicious steamed, sautéed or simmered.
- 1 bunch(es) large bunch collard greens
- 2 cloves garlic, minced
- ½ tsp kosher salt
- 1 tbsp olive oil
- 1 tbsp butter
- salt and pepper to taste
- Wash collard greens. Gather bunches of the leaves together and roll them up into a bundle. Thinly slice the bundles crosswise, an easy way to cut the leaves into thin strips.
- Finely chop the garlic (or mash the garlic with the kosher salt with a mortar and pestle).
- Heat olive oil in a heavy skillet (cast iron works well) over medium heat. Add garlic and salt, and cook, stirring, until the garlic is just golden and fragrant.
- Add the greens and sauté 3 or 4 minutes until they are bright green in color and starting to soften.
- Season greens with more salt and pepper to taste, and serve warm.