Ingredients

The following ingredients have 5 Servings
  • 2 bunches collard greens
  • 3 tablespoons extra-virgin olive oil
  • 1 large shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper

Instruction

  • Cut tough end stems off collard greens.
  • Rinse leaves and gather them together into 2 piles.
  • Take each pile and roll it tightly.
  • Cut them into thin strips crosswise. You should have about 8 cups.
  • Heat oil in a large, heavy skillet over medium heat.
  • Cook shallot with garlic, stirring often, until they are lightly browned, about 3 minutes.
  • Add greens, salt and pepper. Cook, stirring often, until the greens are tender and bright green, about 5 minutes. If necessary, cover with a lid and cook an additional few minutes until the leaves are tender.