2lbscollard greens, stemmed and cut into 1-inch ribbons
2cloves garlic, minced
½cuplow-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!
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