GARLIKY COLLARD GREENS via Vegetarian Times http://www.vegetariantimes.com/recipe/garlicky-collard-greens/ Serves 4 This technique of blanching the collard greens in boiling water, then sautéing them takes away any bitterness. Ingredients:
  • 1 lb. chopped collard greens
  • 2 Tbs. olive oil
  • 4 cloves garlic, minced (about 4 tsp.)
Instructions:
  1. Bring large pot of water to a boil. Add collard greens, and simmer 5 minutes. Drain.
  2. Heat olive oil in same pot over medium heat. Add garlic, and sauté 1 to 2 minutes, or until golden brown and fragrant.
  3. Add greens, and sauté 5 minutes, or until tender. Season with salt and pepper, and serve warm.
COLLARDS FOR HATERS via The Practical Cook http://thepracticalcook.wordpress.com/2012/01/02/collards-recipe-for-haters-two-ways-vegetarian-and-omnivorous/ Ingredients:
  • 1 bunch collard greens
  • 1 parmersan rind, chopped
  • 1 bunch green onions, chopped
  • 3 large cloves garlic, minced
  • 1/2 teaspoon crushed red pepper
  • salt and pepper, to taste
  • 2 Tablespoons olive oil
Instructions:
  1. Put a large pot of water on the stove to boil.
  2. Remove the collard stems (I cut them out). Roll up 4 or 5 leaves at a time, slicing them as you would a cheese roll or pinwheel, about 1/4 inch wide.
  3. Soak sliced collards in cold water, agitating the water like a collard laundromat, soaking thoroughly and rinsing until they’re clean.
  4. Once the water is boiling add a healthy dose of salt (at least a teaspoon), add the collards, wait until the water boils again, then turn the head down to medium and cover. Cook the collards for 20 minutes; the timing depends on how soggy you like them.
  5. While the collards are blanching, chop the onions, the garlic, and the red pepper together. Saute the mixture in a large skillet in the olive oil over medium heat. Add the parmesan rind.
  6. When the collards are done, drain them and add them to the turkey mixture in the skillet. Mix together thoroughly, cover the pan, and cook for another 15 to 20 minutes at medium heat, stirring often and salting to taste.
  7. Best served warm with cornbread.