Skillet Collard Greens
- Yield 4 servings
- Prep 5 minutes
- Cook 25 minutes
- Total 30 minutes
Skillet Collard Greens sits in the Vegetables section of Regbie. The card serves 4 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1½ teaspoons Diamond Crystal brand kosher salt
- 2 pounds assertive greens, such as kale, collards, mustard, or turnip greens; stemmed and coarsely chopped
- 1 tablespoon olive oil
- 1 cup diced ham or bacon, skippable
- 3 cloves of garlic, minced
- ¼ cup chicken broth
- Freshly cracked black pepper
- Freshly squeezed lemon juice or balsamic vinegar
Method
Raise 2 quarts of water to a boil in a deep pot. Tip in the salt and greens and stir until wilted. Lid and cook until the greens are just tender (~7 minutes).
Tip off the collard greens in a colander. Rinse the pot with cold water to cool and then refill with cold water and some ice cubes. Dump the greens into the ice water to stop the cooking process.
Move the greens back to the colander and place a small handful into a potato ricer to squeeze out as much water as possible. Repeat until all the greens are no longer soggy. You can store the greens in a sealed container in the fridge for up to 4 days.
Now you're ready to sauté the greens! If your greens need to be chopped smaller, do so now.
Warm up a wide skillet over a medium burner. Swirl in the olive oil when the pan is hot.
Turn in some ham or bacon and then add your cooked collard greens. Tip in ¼ cup of chicken broth, cover for 2 minutes. Check the seasoning and adjust with salt, pepper, and a squeeze of lemon juice or vinegar if needed.
