Photo: Spicy Collard Greens Recipe
Ingredients
- 2 pounds collard greens
- 4 tablespoons olive oil or unsalted butter
- 1 teaspoon crushed red pepper flakes
- Kosher or fine sea salt
Directions
Trim the thick stems and any wilted or yellow parts of the leaves form the collards. Cut the leaves crosswise into 1/2-inch strips. Wash them in plenty of cold water and drain them well. You will have about 12 cups of shredded leaves.
Heat the oil in a large deep pan over medium-high heat. Add the red pepper flakes and stir until fragrant. Add the greens and cook, tossing and stirring, until they are coated with oil and pepper and wilted but maintain their vibrant color, about 4 minutes. Transfer to a serving bowl, season with salt and serve.
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By Jthakur
RTP
on May 30, 2011
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I enjoy collards, have grown up in the south, and I thought this recipe awful! Not nearly long enough cooking time and absolutely NO flavor. I had to try and salvage them so I added some garlic, red onion, chicken broth and brown sugar (to cut the bitterness. Better after that, but I should have known that such a basic recipe would yield such basic collards.
By T-Momma
on May 22, 2011
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Delicious. It was easy and my family enjoyed this version. Great alternative to the way I've prepared in the past. Sure wish there were newer episodes. Love her style of cooking.
By india412_12871986
kansas city, 65
on May 16, 2010
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i make my greens like this quite often (in the skillet. especially brazilian, ethiopian, or indian styles. but i think the cooking time needs to be a little longer and more seasonings like garlic and shallots...maybe even different peppers (chipotle, serrano, whatever.
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