Saveur

3 large bunches washed collard greens
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

This article was first published in Saveur in Issue #66