Saturday, August 05, 2006

Sauteed Collard Greens and Kale

Simply stews - Susan Wyler
1 large bunch collards, 1 ¼ lbsl large bunch kale, 1 ¼ lbs3 tablespoons olive oil6 cloves garlic, finely chopped ½ teaspoon salt½ teaspoon freshly ground pepper4 teaspoons fresh lemon juice

Rinse collards and kale well in a large bowl of cold water. Drain and cut off the tough stems. There will be 6 to 8 tightly packed cups. In a well seasoned wok, heat the olive oil over moderately high heat. Add the garlic and cook, stirring 30 seconds. Add half of the greens and cook stirring for about 1 minute, until they begin to wilt. Add the remaining greens and cook stirring constantly for 8 to 10 minutes, until the greens darken slightly and are fairly tender. Season with salt, pepper, and lemon juice. Serves 4.

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