Spicy Collard Greens

1. 1

   Trim the thick stems and any wilted or yellow parts of the leaves form the collards.

2. 2

   Cut the leaves crosswise into 1/2-inch strips.

3. 3

   Wash them in plenty of cold water and drain them well.

4. 4

   You will have about 12 cups of shredded leaves.

5. 5

   Heat the oil in a large deep pan over medium-high heat.

6. 6

   Add the red pepper flakes and stir until fragrant.

7. 7

   Add the greens and cook, tossing and stirring, until they are coated with oil and pepper and wilted but maintain their vibrant color, about 4 minutes.

8. 8

   Transfer to a serving bowl, season with salt and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.