courtesy of Gourmet Magazine
A long cooking time for collard greens is a southern tradition. We sliver ours, then sauté them only for 1 minute, which renders them crisp-tender but allows the greens to keep their color and full flavorIngredients
2 bunches collard greens, leaves halved lengthwise and stems and center ribs discarded
2 tablespoons olive oil
2 tablespoons or so of a good drinking sherry (optional) but I use sherry when I am cooking greens all the time. It\'s especially tasty with Lacinato Kale and Collards.Method
- Stack several collard leaf halves and roll up tightly into a cigar shape. Cut crosswise into very thin slices (no wider than 1/8 inch). Roll and slice remaining leaves in same manner.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté collards, tossing with tongs, just until bright green, about 1 minute. Season with salt and pepper.