From the Pantry Butler kitchen
Julia’s Sautéed & Steamed Collards
Collards are an all-time favorite side to any meal. This recipe starts with tender collards and adds a hint of “heat” from hot pepper flakes. Try this easy and tasty recipe at your next family gathering. - Julia, CNPP USDA MyPlate Kitchen — USDA Center for Nutrition Policy and Promotion — Recipe submitted by Julia (public domain), via myplate.food
Ingredients
- 16 cups chopped collards — small leaves
- 2 tablespoons olive oil
- 4 garlic cloves
- 1/2 teaspoon hot pepper flakes
- 1 teaspoon salt-free seasoning
Method
- Cut bottom stems from collards.
- Wash and cut collards into bite-sized pieces.
- Place in colander to drain.
- Chop garlic cloves into small pieces.
- Place olive oil into large skillet.
- Place on high heat to start.
- Place collards in skillet.
- Keep on high heat, turning collards as they saute, about 1 minute in the uncovered skillet.
- (You will not need to add water because of the water already on the washed collards.) Add garlic cloves and red pepper flakes.
- Place cover on the skillet to allow collards to steam until they are half their original volume.
- Turn heat to low and continue steaming until the collards are tender.
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