The best way to cook collard greens (and any assertive greens) is to shallow blanch them before sautéing them. Tender, bright green, and no bitterness!
2 pounds assertive greens (such as kale, collards, mustard, or turnip greens; stemmed and coarsely chopped)
1 tablespoon olive oil
1 cup diced ham or bacon (optional)
3 cloves of garlic (minced)
¼ cup chicken broth
Freshly cracked black pepper
Freshly squeezed lemon juice or balsamic vinegar
Categories
Vegetable Side Dish
Cuisine
American
Steps
Bring 2 quarts of water to a boil in a deep pot. Add the salt and greens and stir until wilted. Cover and cook until the greens are just tender (~7 minutes).
Drain the collard greens in a colander. Rinse the pot with cold water to cool and then refill with cold water and some ice cubes. Dump the greens into the ice water to stop the cooking process.
Transfer the greens back to the colander and place a small handful into a potato ricer to squeeze out as much water as possible. Repeat until all the greens are no longer soggy. You can store the greens in a sealed container in the fridge for up to 4 days.
Now you're ready to sauté the greens! If your greens need to be chopped smaller, do so now.
Heat up a large skillet over medium heat. Swirl in the olive oil when the pan is hot.
Toss in some ham or bacon and then add your cooked collard greens. Add ¼ cup of chicken broth, cover for 2 minutes. Taste and adjust with salt, pepper, and a squeeze of lemon juice or vinegar if needed.
