SAUTEED COLLARD GREENS
Steps:
- To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded.
- Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2 minutes to soften. Add the greens and toss well with the oil and garlic. 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. Season with salt and pepper and serve.
WILTED GREENS WITH GARLIC AND ANCHOVIES
Provided by Mario Batali
Categories Fish Leafy Green Vegetable Side Sauté Dinner Seafood Fall Winter Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- Heat a 10- to 12-inch sauté pan over medium-high heat until hot. Add the olive oil, anchovies, and garlic and cook just until the garlic is light golden brown, about 30 seconds. Add the greens and cook, stirring constantly, until wilted, about 5 minutes. Season with salt and pepper, squeeze the lemon juice over, and serve.
SAUTEED COLLARDS WITH ANCHOVIES
Categories Fish Leafy Green Side Sauté Picnic Thanksgiving Quick & Easy Fall Family Reunion Boil Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Cook collards in a large pot of boiling salted water, uncovered, until barely tender, 6 to 8 minutes, then drain well in a colander and coarsely chop.
- Heat oil, garlic, anchovies, and pepper in a 12-inch heavy skillet over moderately low heat, stirring frequently, until anchovies are dissolved and garlic is fragrant but not browned, about 3 minutes. Add collards and increase heat to moderate. Cook, stirring frequently, until collards are just tender and flavors are blended, 5 to 10 minutes.
SAUTéED GREENS WITH FRESNO CHILES
Freshen up your basic greens game by using more than one. For this recipe we use kale, chard and escarole for a mix of texture and flavor, punched up with fresh chilies and garlic.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Tear the leaves from 1 small bunch each escarole, Swiss chard and Tuscan kale; chop the stems. Rinse and blot dry. Sauté the chopped stems, 3 smashed garlic cloves and 1 chopped seeded Fresno chile in 1/4 cup olive oil in a large pot over high heat until the garlic is golden, 2 to 3 minutes. Add the leaves in two batches and cook until wilted, 2 to 3 minutes. Season with salt and pepper.
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