Sautéed collard greens
Ayurvedic recipe Sautéed Collard Greens
SERVES : 4
INGREDIENTS :
- 2 1/2 lbs. collard greens, preferably organic
- 2 cloves of garlic, minced
- 1 Tablespoon unsalted butter
- 1 Tablespoon extra-virgin olive oil
- 1 teaspoon freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
METHOD
- Cut out the center ribs and stems from the collard greens. Cut the leaves into 1" strips and place in a pot filled with boiling water. Cook for 15 minutes, until tender, and drain in a colander. Press out the liquid and set aside.
- In a large, heavy skillet heat the butter and oil over medium high heat. Stir in garlic, the collards, and salt and pepper to taste. Saute the greens with the garlic, stirring, until heated through, about 5 minutes. Drizzle with lemon juice and toss well.
