Sauteed Collard Greens

1. 1

   Stack several collard leaf halves and roll up tightly into a cigar shape.

2. 2

   Cut crosswise into very thin slices (no wider than 1/8 inch).

3. 3

   Roll and slice remaining leaves in same manner.

4. 4

   Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute collards, tossing with tongs, just until bright green, about 1 minute.

5. 5

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.