Ingredients
1 pound of To /2 collards, kale, or other dark greens, well washed
1
pound of
To /2 collards, kale, or other dark greens, well washed
Preparation Instructions
Bring a large pot of water to a boil; salt it. Meanwhile, if the collard stems are more than 1/8 inch thick, separate them from the greens. Roughly chop both stems and greens.
If the stems are thick, place them in the water first. After 5 minutes, add the leaves. Cook until the stems are tender enough to pierce with a thin‐bladed knife, from 5 to 15 minutes depending on their thickness.
Drain and serve immediately, or plunge into an iceâ€Âwater bath and drain. Reheat according to the directions for Precooked Vegetables in Butter or Oil.
Serve hot greens with butter, extra‐virgin olive oil, and/or lemon juice or vinegar.
Serves:
Makes 4 servingsCuisine:
AmericanLatin AmericanSolution:
easybudgetfasthealthyDietary Consideration:
low carblow fatveganvegetarianSource:




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