Unlike southern-style slow-cooked collards, this blanched and quickly sautéed version has a bit of chew.
Recipe information
Total Time
30 min
Yield
Makes 4 servings
Ingredients
2
lb collard greens (2 to 3 bunches), stems and center ribs discarded
3
tablespoons olive oil
2
teaspoons finely chopped garlic
3 to 5
flat anchovy fillets (to taste), drained, rinsed, and patted dry
1
/4 teaspoon black pepper
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Preparation
Step 1
Cook collards in a large pot of boiling salted water, uncovered, until barely tender, 6 to 8 minutes, then drain well in a colander and coarsely chop.
Step 2
Heat oil, garlic, anchovies, and pepper in a 12-inch heavy skillet over moderately low heat, stirring frequently, until anchovies are dissolved and garlic is fragrant but not browned, about 3 minutes. Add collards and increase heat to moderate. Cook, stirring frequently, until collards are just tender and flavors are blended, 5 to 10 minutes.