Sauteed Collard Greens
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 2 tablespoons vegetable oil
- Carbohydrate 9 g(3%)
- Fat 5 g(7%)
- Fiber 7 g(27%)
- Protein 5 g(10%)
- Saturated Fat 0 g(2%)
- Sodium 29 mg(1%)
- Calories 85
Preparation Stack several collard leaf halves and roll up tightly into a cigar shape. Cut crosswise into very thin slices (no wider than 1/8 inch). Roll and slice remaining leaves in same manner. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté collards, tossing with tongs, just until bright green, about 1 minute. Season with salt and pepper. Cooks' note:Collards can be thinly sliced 6 hours ahead and chilled in a sealed plastic bag.
Preparation Stack several collard leaf halves and roll up tightly into a cigar shape. Cut crosswise into very thin slices (no wider than 1/8 inch). Roll and slice remaining leaves in same manner. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté collards, tossing with tongs, just until bright green, about 1 minute. Season with salt and pepper. Cooks' note:Collards can be thinly sliced 6 hours ahead and chilled in a sealed plastic bag.
