Sauteed Collards with Lemon
A delicious side dish with collards cut into thin ribbons, sauteed in garlicky oil and topped with fresh lemon and toasted nuts. A yummy, quick way to prepare fresh greens.
Servings: 4
Ingredients
- 8 Medium-sized collards
- 3 Tb. Olive oil
- 1 Tb. Unsalted butter
- 2 Garlic cloves, peeled & thinly sliced
- 1 large Lemon peel
- 1/4 tsp. Kosher salt
- 1/2 Lemon, juiced (More, to taste)
- 1/2 cup Toasted almonds (sliced or slivered), pistachios, or pecans Optional, but great for crunch!
Instructions
- Wash and dry collards; remove large stems (see note).
- Stack the leaves flat and roll tightly into a long tube.
- Using a sharp chef's knife, make very thin slices across the roll; set aside when done.
- In a large skillet over medium heat, place olive oil, butter, garlic and lemon peel and cook about 1 minute, until garlic turns slightly brown. Remove garlic so it doesn't burn, then add collards and use tongs to mix into flavored oil. Sprinkle in salt and continue to cook/stir about 2 minutes.
- Remove from heat, sprinkle on lemon juice and top with nuts (if using). Serve immediately as a side dish, or top with a grilled protein.
Notes
To remove the stem, hold a collard with one hand (stem end up) and grip the stem firmly with your other hand. Pull downward, and both sides of the leaf should pull apart from the stem. If you'd like to try another method, lay the collards flat on a cutting board and use a sharp knife to slice on either side of the stem to remove the tender leaves.