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. To finish, they’re often doused with pepper vinegar at the table.
- 3 large bunches washed collard greens
- 2 tbsp. olive oil
- 2 tbsp. butter
- 2 cloves garlic, minced
- 1 cube chicken-flavored bouillon
- Freshly ground white pepper
- 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.
- 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.