Serves 4, ½ cup per serving
- 1 pound collard greens
- 4 medium cloves garlic
- 2 Tablespoons canola oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Remove stems from each collard green leaf.
- Stack the leaves on top of each other and roll them tightly into a tube-shaped bundle of leaves. Make multiple stacks if there are too many leaves to roll into one bundle.
- Use a sharp knife to slice the bundles into ¼-inch wide strips.
- Place all cut greens in a large bowl and fill with cold water, allowing any dirt to settle to the bottom of the bowl. If greens are very dirty, repeat this step.
- Peel and mince garlic.
- Heat a large skillet over medium-high heat and add canola oil.
- Lift greens out of the bowl, shaking off any excess water and place in hot skillet. Use caution as the oil might splatter when the damp greens are placed in the hot pan. If the greens can’t all fit in the pan at once, cook in two batches.
- Stir the greens to cook evenly, about 1-2 minutes.
- Reduce heat to medium and add garlic. Sauté until all greens are fully cooked, about 5-7 minutes, and any excess water has evaporated. If garlic starts to brown or burn, reduce heat to medium low until greens are fully cooked.
- Season with salt and pepper and serve immediately.
Chef’s note: Try chard, kale or any other leafy greens instead of collards.