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1
Remove and discard all but 1 inch of the collard stems.
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2
Cut the remaining stems out of the leaves, separating the leaves and stems.
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3
Cut the leaves into 2-inch squares.
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4
Slice the stems into thin slices.
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5
Wash the leaves in a big basin of water.
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6
Leave the water in the basin or sink and use a strainer to dip the leaves out of the water.
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7
Don't wash the leaves inside a colander or pour the water off the container with the leaves inside; this would allow any sand to stay with the greens.
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8
Wash the stems separately in the same basin of water, using the same method as the leaves.
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9
Bring a large pot of water to a boil and add 2 tablespoons salt.
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10
Have a colander ready in the sink to drain the greens and a bowl of water with ice cubes in it to chill the greens.
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11
Cook the stems for 1 minute.
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12
Add the leaves, and once they turn bright green, fish out a small leaf to taste it.
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13
The greens are done when they taste tender.
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14
You can't really tell whether the greens are done without tasting them.
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15
Pour the cooked greens into the colander to drain.
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16
Once the hot water has drained off, carefully put the hot greens into the ice water.
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17
Once the greens feel cool to the touch, drain them in a colander again.
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18
Drain for about 10 to 15 minutes so that they are quite dry.
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19
(At this point, the greens may be stored in the refrigerator for up to 3 days.)
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20
Put the olive oil in a large skillet over medium heat.
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21
Saute the onions gently in the oil.
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22
Raise the heat and add the peppers, and then the garlic.
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23
Add the blanched greens and saute until heated through.
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24
Season with salt and pepper.
