Italian cooking and dark leafy greens are great partners. It seems that no meal is complete without a side serving of well-cooked, spiced, strongly flavored greens. This one puts an autumn favorite, collard greens, in the spotlight.
Makes 4-5 servings
- 1 tablespoon extra-virgin olive oil
- 4 cloves fresh garlic, thinly sliced
- 1 red onion, cut into thin half-moon slices
- Sea salt to taste
- Generous pinch red pepper flakes
- 1 bunch collard greens, rinsed well and stem tips trimmed
- Grated zest of 1 lemon
- 4-6 lemon wedges, for garnish
Place the oil, garlic and onion in a deep skillet over medium heat. When the onion begins to sizzle, add a pinch of salt and the red pepper flakes and saute until the onion is quite limp and beginning to color, 3-4 minutes. Just before adding them to the skillet, slice the collard greens into bite size pieces and stir them into the skillet with the lemon zest. Season lightly with salt and saute until the collards are deep green and limp, about 4 minutes. Transfer to a serving platter and serve garnished with lemon wedges.
Note: You may prefer the greens a little softer. If so, cover and cook a bit more tasting occasionally until they are cook to your liking. Keep the heat low so tey don’t dry out or overcook.
Christina Cooks- Everything You Always Wanted to Know abouut Whole Foods…but Were Afraid to Ask ~ Christina Pirello
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