Dark green leafy vegetables are so good for us! They are bursting with minerals and vitamins, including calcium, plus, like cabbage, they help to strengthen our immune systems. Trouble is they have the bad reputation of being strong tasting and bitter. This is a simple way to cook collard greens that makes them delicious. You can use this method to cook kale as well. The trick is not to overcook the greens when you steam them. I like to use rosemary to lift the taste, but you can use thyme or dried oregano too. The hot pepper in this Sauteed Collard Greens recipe is strictly optional if you don’t like your food spicy.
- Strip the leaves of the collard greens from the hard stems. Put them in a large saucepan with the water that clings to their leaves and 1 cup of cold water. Bring to a boil, add some sea salt and cover. The salt will flavor them and help them keep their color. Turn the heat down and cook until the leaves are wilted and just tender, about 5 to 10 minutes depending on their size.
- Drain the greens and run under cold water to stop them from cooking. Squeeze all the excess water out of them, roll into a ball and roughly slice them up. At this point, you can freeze them if you have too many to use in one sitting.
- Heat the olive over medium-high heat in a wide sauté pan. When it starts to ripple, add the garlic, rosemary and jalapeno pepper if using. Cook stirring until the garlic starts to color. Don’t let it burn – it should get no darker than a light golden brown. This will flavor the oil.
- Add the chopped greens to the pan. Mix them in until they are coated with the oil and aromatics. Sauté stirring until they are heated through, about 5 minutes. Stir in the chopped parsley, cook for 1 minute and serve immediately.
- 1 bunch of collard greens, washed in cold water
- 1 to 2 tablespoons extra virgin olive oil
- 1 to 2 cloves of garlic, thinly sliced
- 1 sprig of fresh rosemary, leaves stripped and chopped
- 1 small green jalapeño pepper, deseeded and thinly sliced into strips (optional)
- 1 tablespoon roughly chopped Italian parsley (optional)
- Sea salt, to taste