Quick Collard Greens
By America's Test KitchenPublished on April 11, 2013
Time
50 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
If you use mustard or turnip greens instead of collards, reduce boiling time to 2 minutes.
Instructions
- Bring 4 quarts water to boil in large pot over medium-high heat. Add 1 tablespoon salt and collard greens, 1 handful at a time. Cook until tender, 4 to 5 minutes. Drain and rinse with cold water until greens are cool, about 1 minute. Press greens with rubber spatula to release excess liquid. Place greens on top of kitchen towel and compress into 10-inch log. Roll tightly, then remove from kitchen towel. Cut greens crosswise into ¼-inch slices. (Greens can be refrigerated for up to 2 days before continuing.)
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Scatter greens in skillet and cook, stirring frequently, until just beginning to brown, 3 to 4 minutes. Stir in garlic and pepper flakes and cook until greens are spotty brown, 1 to 2 minutes. Season with salt and pepper to taste. Serve.
- MAKE AHEAD Collards can be prepared through step 1 and refrigerated for up to 2 days. To finish, proceed with step 2.
Time
50 minutesYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Collards are typically braised for at least an hour to soften their tough leaves, but could the task be sped up? Stemming the collards was a necessary first step, and blanching the leaves in salt water produced tender greens in minutes. Since we weren’t infusing the greens with flavor over a long simmer, they needed a boost. No problem. After drying and chopping the greens, we flashed them in a skillet with assertive garlic and red pepper flakes for a quick, well-seasoned side dish.
Before You Begin
If you use mustard or turnip greens instead of collards, reduce boiling time to 2 minutes.
Instructions
- Bring 4 quarts water to boil in large pot over medium-high heat. Add 1 tablespoon salt and collard greens, 1 handful at a time. Cook until tender, 4 to 5 minutes. Drain and rinse with cold water until greens are cool, about 1 minute. Press greens with rubber spatula to release excess liquid. Place greens on top of kitchen towel and compress into 10-inch log. Roll tightly, then remove from kitchen towel. Cut greens crosswise into ¼-inch slices. (Greens can be refrigerated for up to 2 days before continuing.)
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Scatter greens in skillet and cook, stirring frequently, until just beginning to brown, 3 to 4 minutes. Stir in garlic and pepper flakes and cook until greens are spotty brown, 1 to 2 minutes. Season with salt and pepper to taste. Serve.
- MAKE AHEAD Collards can be prepared through step 1 and refrigerated for up to 2 days. To finish, proceed with step 2.
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