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.
Credit: 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 (4)
More garlic and a some chile flakes really improved this for me.
I understand that everybody has their own recipe of a dish. But, as a brazilian I am curious about who came up with this recipe, since we do not boil our collard greens. We chiffonade(cutting technique) the leaves very thin, and sauteed them in garlic and olive oil. That's it! No need to boil them before. It tastes so much better and keeps a crunchy texture.
This was very tasty and yes buttery. But...enough for two at most. Boiling them reduced them to almost nothing. If I was to do again, I would go with the non-boiling technique and see what happens.
Sauteed Collard Greens
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