Sauteed Collard Greens
|2 lbs of collard greens cleaned, shredded, discarding any thick stems.|
|2 tbs extra virgin olive oil|
|3 tbs unsalted butter|
|2 garlic cloves, minced|
|Toasted pine nuts for garnish|
|Kosher salt and fresh cracked black pepper to taste.|
Many of us are used to cooking collard greens for a very long time. Here is a technique that we’re sure you will enjoy. Butter and lemon juice heighten the fresh flavor of the greens.
- Coarsely shred the greens and discard any thick stems.
- Heat the oil and butter in a wok or large saute pan.
- Add the garlic and greens and stir- fry over high heat, stirring constantly until tender. About 15 minutes.
- Add seasoning.
- Serve immediately, sprinkled with pine nuts if desired.