Sauteed Collard Greens

1. 1

   To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow.

2. 2

   Fill the sink with water and salt, the salt helps to remove any impurities.

3. 3

   Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear.

4. 4

   Dry thoroughly.

5. 5

   Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons.

6. 6

   Repeat until all the leaves are shredded.

7. 7

   Heat a large deep skillet over medium flame and coat with the oil.

8. 8

   Add the garlic and saute for 2 minutes to soften.

9. 9

   Add the greens and toss well with the oil and garlic.

10. 10

    Pour in the chicken broth and cook for 45 minutes to 1 hour until the greens are wilted and tender; take care not to overcook.

11. 11

    Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.