Sautéed Collard Greens are simple and quick. Plus, it’s nice to eat them while they’re still green. Most importantly, collard greens, a common food in the southern United States, are a rich source of antioxidant vitamins and minerals, particularly those that benefit your vision. When choosing collard greens, opt for bunches with smooth, firm leaves, but avoid those with wilted, yellowing leaves or thick, dry stems, as they may have a bitter taste. Chop and sauté collard greens with onions, tomatoes, olive oil and garlic to enhance their mild flavor.
large sauté pan with cover
low-sodium broth (chicken or vegetable)
salt and pepper
To prepare the collard greens, wash them thoroughly then slice off and discard the stems. Next, slice all of the leaves crosswise. This can be done more efficiently by stacking them all together, and thinly slice them crosswise. Next, peel and mince two garlic cloves.
Heat the olive oil in a large sauté pan over high heat. When it’s hot, add the minced garlic and cook for 1 minute. Add the collard greens and stir with a large spoon, to coat with the garlic and oil. When the greens begin to wilt, add the broth and a sprinkling of fresh ground pepper and cover. Simmer until the greens are tender but still bright green, 10 minutes.
Stir in the lemon juice and add more salt and pepper to taste.
Sautéed collard greens are ready to enjoy!