The greens were delicious! Very buttery, with enough garlic to taste great but not be overwhelmed. Where I live, collard greens can only be found prepackaged though, so it made measuring what would be 3 bunches difficult. I used the whole package of greens, which was enough for 4 servings but certainly not 12. That being said, the sauce tasted great even over fewer greens.
Sauteed Collard Greens
A favorite side dish to many Southern meals. Collard greens soak up the flavors they are cooked in and respond well to a low and slow method of preparation.
Photo: Tuca Reines
2 tbsp. olive oil
2 tbsp. butter
2 minced peeled garlic cloves
1 chicken flavored bouillon cube
freshly ground white pepper
1. Trim stems from 3 large bunches washed collard greens. Stack leaves, roll together lengthwise into a tight bundle, and cut crosswise into strips about 1" thick. Cook greens in a large pot of boiling water until just tender yet still bright green, 3–5 minutes.
2. Drain and set aside. Heat 2 tbsp. olive oil and 2 tbsp. butter together in a large wide pot over medium heat. Add 2 minced peeled garlic cloves and 1 chicken-flavored bouillon cube and cook, mashing cube with back of a spoon, until garlic is soft, 1–2 minutes. Add greens and cook, stirring to coat well, for 3–5 minutes. Season to taste with freshly ground white pepper.
SERVES 12
Ratings & Reviews (1)
Sauteed Collard Greens
Reviewed by GINAMLOVERDE on
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The greens were delicious! Very buttery, with enough garlic to taste great but not be overwhelmed. Where I live, collard greens can only be found prepackaged though, so it made measuring what would be 3 bunches difficult. I used the whole package of greens, which was enough for 4 servings but certainly not 12. That being said, the sauce tasted great even over fewer greens.
Rating: 5
