I harvested our first crop of collard greens this afternoon! Collard greens are great thrown in soups, but on a hot summer day they are delightful sauteed up with a bit of olive oil and garlic.
4 cups chopped raw greens
1/2 tablespoon extra virgin olive oil
1/2 tablespoon minced garlic
Garnish (optional):
1/2 teaspoon brown rice vinegar
1/4 teaspoon tamari (soy sauce)
For collard greens (or any greens with tough stems), cut the leaves away from the stem before washing. Wash greens carefully. An easy way is to fill your sink with cold water and submerge the greens. If the water has a lot of sediment, drain the sink and repeat. Chop greens into thin strips. I like to roll each collard leaf up like a cigar and then make 1 inch slices. When it unrolls you have a perfect strip. Heat oil in a skillet. Add garlic and saute a minute or so. Add greens and keep them moving in the skillet. Turn frequently so that all the greens reach the heat. When all the greens have turned bright green and begun to wilt, remove from heat. Make sure the are cooked well so that they aren't bitter, but not too much (you want them to have a little crunch left). Sprinkle with vinegar and tamari over the top (after removing from heat). Toss gently and serve. Enjoy!
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