Sauteed Collard Greens with Garlic, Peppers and Onions
- 1 bunch collard greens
- 2 tablespoons olive oil
- 1/2 medium onion, sliced
- 1/2 red or green bell pepper, sliced
- 1 teaspoon minced garlic
- Salt and pepper
- Remove and discard all but 1 inch of the collard stems.
- Cut the remaining stems out of the leaves, separating the leaves and stems.
- Cut the leaves into 2-inch squares.
- Slice the stems into thin slices.
- Wash the leaves in a big basin of water.
- Leave the water in the basin or sink and use a strainer to dip the leaves out of the water.
- Don't wash the leaves inside a colander or pour the water off the container with the leaves inside; this would allow any sand to stay with the greens.
- Wash the stems separately in the same basin of water, using the same method as the leaves.
- Bring a large pot of water to a boil and add 2 tablespoons salt.
- Have a colander ready in the sink to drain the greens and a bowl of water with ice cubes in it to chill the greens.
- Cook the stems for 1 minute.
- Add the leaves, and once they turn bright green, fish out a small leaf to taste it.
- The greens are done when they taste tender.
- You can't really tell whether the greens are done without tasting them.
- Pour the cooked greens into the colander to drain.
- Once the hot water has drained off, carefully put the hot greens into the ice water.
- Once the greens feel cool to the touch, drain them in a colander again.
- Drain for about 10 to 15 minutes so that they are quite dry.
- (At this point, the greens may be stored in the refrigerator for up to 3 days.)
- Put the olive oil in a large skillet over medium heat.
- Saute the onions gently in the oil.
- Raise the heat and add the peppers, and then the garlic.
- Add the blanched greens and saute until heated through.
- Season with salt and pepper.
collard greens, olive oil, onion, red, garlic, salt
Taken from www.foodnetwork.com/recipes/sauteed-collard-greens-with-garlic-peppers-and-onions-recipe.html (may not work)