I found amazing, farm fresh collards at the Union Square Green Market. Shopping for fresh, seasonal ingredients really makes a difference, especially with an earthy green vegetable like collard greens, which can easily just absorb the bland flavor of the water it’s boiling in. Spring is truly here!
Simple Garlicky Collard Greens
- 3 pounds collard greens
- 3 garlic cloves
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- Salt + pepper to taste
- 1 teaspoon freshly squeezed lemon juice
- Bring a large pot of water with a dash of salt to boil over high heat.
- Remove the stems and thick center ribs of the collard greens, and chop the leaves into 1-inch pieces. Cook the collards for 15 minutes in the boiling water, then drain into a colander and pressing out any excess liquid with back of a wooden spoon or a soft spatula.
- Finely mince the garlic cloves. In a 12-inch heavy skillet, heat butter and oil over medium high heat until the butter foam subsides. Add the garlic to the pan and stir for 30 seconds, then add in the collards, plus salt and pepper to taste. Sauté collard mixture, stirring, for about 5 minutes. Off the heat, drizzle with lemon juice and toss well, reseasoning with salt or pepper if neccessary. Serve immediately or gently re-heat; collards stay good for a few days in the fridge.