Ingredients
Equipment
Method
- Remove the ribs: Cut out the thick center rib from each collard leaf. These ribs are tough and take longer to cook.
- Stack and roll: Stack the rib-free leaves on top of each other. Roll them tightly into a cigar shape for easier slicing.
- Slice thin: Cut across the rolled leaves as thinly as possible. Aim for strips about ⅛ inch wide. Sharp knife work makes a huge difference.
- Chop smaller: Give the sliced greens a few extra chops to break up long strands. You want bite-sized pieces.
- Heat the pan: Heat your skillet over medium-high heat. Add the olive oil and let it shimmer.
- Add greens: Add all the collard greens and salt at once. Stir immediately to coat everything in oil.
- Cook in intervals: Let the greens cook for 30 seconds, then stir. Repeat this process for 3 to 6 minutes total.
- Watch for browning: Look for the greens to wilt and turn dark green. Some edges should start browning. Those crispy bits taste incredible.
- Add aromatics: Once you see browning, add the garlic and red pepper flakes. Stir for about 30 seconds until fragrant.
- Finish and serve: Remove from heat immediately. The residual heat will finish cooking the garlic without burning it. Serve right away with fresh lemon wedges.
Notes
Pro Tips: Don't skip the oil as it helps your body absorb nutrients and creates crispy edges. Work in batches if doubling the recipe. Keep stirring every 30 seconds to prevent burning. Add garlic last to prevent it from burning.
Variations: Try Mediterranean style with balsamic vinegar and pine nuts, or Asian twist with ginger, soy sauce, and sesame oil instead of lemon.
Storage: Store leftovers in refrigerator for up to 3 days. Reheat gently in skillet over low heat with a splash of water if needed.