Sauteed Collards and Cabbage with Gremolata Recipe

Name: Sauteed Collards and Cabbage with Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup finely chopped parsley; 1 1/2 teaspoons minced garlic plus 2 thinly sliced garlic cloves; 1 tablespoon finely grated lemon zest plus 1/4 cup fresh lemon juice; 1/2 cup plus 2 tablespoons extra-virgin olive oil; Kosher salt; Black pepper; 4 shallots, halved and thinly sliced (3/4 cup); 1 1/2 pounds green cabbage, cored and sliced 1/4 inch thick (9 cups); 1 1/2 pounds collard greens, stems discarded, leaves sliced 1/4 inch thick (½ cups); 3/4 teaspoon crushed red pepper

Servings: persons

3/4 cup finely chopped parsley
1 1/2 teaspoons minced garlic plus 2 thinly sliced garlic cloves
1 tablespoon finely grated lemon zest plus 1/4 cup fresh lemon juice
1/2 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Black pepper
4 shallots, halved and thinly sliced (3/4 cup)
1 1/2 pounds green cabbage, cored and sliced 1/4 inch thick (9 cups)
1 1/2 pounds collard greens, stems discarded, leaves sliced 1/4 inch thick (½ cups)
3/4 teaspoon crushed red pepper

1
In a small bowl, combine the parsley, minced garlic, lemon zest, 3 tablespoons of the lemon juice and 6 tablespoons of the olive oil.
2
Season with salt and black pepper and mix well.
3
In a large pot, heat 2 tablespoons of the olive oil.
4
Add the shallots and sliced garlic and cook over moderate heat, stirring occasionally, until light golden, about 5 minutes.
5
Add the green cabbage, collard greens and the remaining 2 tablespoons of olive oil and season with salt and black pepper.
6
Cook over moderately high heat, stirring, until the collards and cabbage are wilted and crisp-tender, 7 to 8 minutes.
7
Stir in the crushed red pepper and the remaining 1 tablespoon of lemon juice.
8
Transfer the greens to a platter, top with the gremolata and serve.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup finely chopped parsley, 1 1/2 teaspoons minced garlic plus 2 thinly sliced garlic cloves, 1 tablespoon finely grated lemon zest plus 1/4 cup fresh lemon juice, 1/2 cup plus 2 tablespoons extra-virgin olive oil, and more.

Yes, Sauteed Collards and Cabbage with Gremolata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Collards and Cabbage with Gremolata

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