Ingredients
Equipment
Method
Prepeare the Greens
- Cut out the thick center rib out of each collard green.
- Stack the rib-less greens and roll them up into a cigar-like shape
- Slice over the “cigar” as thinly as possible (⅛″ to ¼″) to make long strands.
- Wash the strands in a sink full of cold water, repeating at least twice
- Dry the strands in a salad spinner, or spread them out on a kitchen towel
- Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil.
- Once the oil is shimmering, add all the collard greens and the salt.
- Stir until all the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again.
- Continue stirring until the greens are wilted, dark green, and some start to turning brown on the edges (this is delicious). This will take between 3 to 6 minutes.
- add the garlic and red pepper flakes (if using).
- Stir to break up the garlic and cook until it’s fragrant about 30 seconds.
- Serve with a wedge of lemon.
Nutrition
Notes
Note, as written, that this is a vegetarian-compliant dish.
If one rendered out six slices of good bacon in the pan and forwent the EVOO...