|Serves||2 to 4|
Here’s a way to prepare collard greens that cuts the cooking time down to a fraction of the long simmer typically associated with these tough leaves. In this case, the leaves are cut into very thin strips, which breaks the fibers and helps the greens wilt. The seasonings are lighter, too, with pork fatback, salt pork, or ham hocks being replaced with olive oil, chile flakes, and garlic.
|1||bunch collard greens|
|2 to 3||garlic cloves|
|¼||tsp. kosher salt|
|2||Tbsp. extra-virgin olive oil|
|~||Pinch of chile flakes|
|3||Tbsp. water or chicken broth|
Related article: Vegetables, renewed
This content is from the Kelly Myers collection.
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