Sauteed Collard Greens
This recipe is from the incredible Dr. Webster, a former teacher at my school. Well, it’s an oral tradition, meaning any errors or omissions are my fault.
I cooked this on a camping trip with extremely variable heat. It was accompanied by a potato hash and cornbread. Apparently it’s hard to screw up.
- Collard Greens (2 or more bunches)
- Mustard Greens
- Other green stuff, as desired
- A coupla cloves garlic
- Juice of a lemon
- Two glugs olive oil
- Salt and pepper
- Stem the greens and chop them into thin strips. I found it easiest to cut each side of the leaf off the stem, then collect these half-leaves into stacks of 5 or so. I rolled each stack up, then sliced through the roll, producing nice thin strips.
- Start sauteeing the garlic in a hot pan with the oil, just until you see some action.
- Add the onions and some salt to get them sweating. Stir until they begin to soften.
- Add some greens, some more salt, and the lemon juice. Stir until the greens have cooked down enough to add another batch.
- Keep going until all of your greens are in, then cook down to a nice, soft consistency.
- Add salt and pepper to taste.