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Cooking Teacher

Collard Greens Miniera

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 3-4 servings

Ingredient List: 

extra virgin olive oil
3-4 cloves fresh garlic, thinly sliced
1 red onion, thin half-moons
sea salt
generous pinch red pepper flakes
1 bunch collard greens, rinsed well, stem tips trimmed
grated zest of 1 lemon
4-6 lemon wedges, for garnish

Step By Step Instructions: 

Place a small amount of oil, garlic and red onion in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and red pepper flakes and sauté for 3-4 minutes, until onions are quite limp and beginning to color. Just before adding them to the skillet, slice the collard greens and stir them into the skillet with the lemon zest. Season lightly with salt and sauté until the collards are deep green and limp, about 3 minutes. Transfer to a serving platter and serve garnished with lemon wedges.