Sauteed Collard Greens with Pepperoni

• 1/3 cup extra-virgin olive oil
• 6 ounces pepperoni, julienned
• 2 large shallots, thinly sliced
• 6 garlic cloves, thinly sliced
• 4 pounds collard greens, stemmed and coarsely chopped
• Kosher salt
• Pepper
• 3 tablespoons fresh lemon juice

1. In a pot, heat the olive oil.
2. Add the pepperoni, shallots and garlic and cook over moderately high heat, stirring, until the shallots are softened, 3 to 5 minutes.
3. Add the collard greens in large handfuls, stirring and letting each handful wilt slightly before adding more.
4. When all of the collards have wilted, add 1/4 cup of water and a generous pinch of salt.
5. Cook over moderately high heat, stirring occasionally, until the greens are crisp-tender and most of the liquid has evaporated, about 10 minutes.
6. Stir in the lemon juice and season with salt and pepper.
7. Transfer to a bowl and serve.

extravirgin olive oil, pepperoni, shallots, garlic, collard greens, kosher salt, pepper, lemon juice

Taken from www.foodandwine.com/recipes/sauteed-collard-greens-pepperoni (may not work)