I love those beautiful big, bright leafy greens. Kale, chard, mustard and collard greens... bring it on. They're usually available year round, but are best between January and April, which makes them a colorful addition to any winter meal. Rich in vitamin A and C, they also contain a high amount of calcium and other antioxidents.
|So pretty and green|
Sauteed Collard Greens
6-8 medium to large leaves, washed and patted dry
2 medium cloves of garlic, sliced very thin but not minced
1 Tbl. olive oil
pinch of crushed red pepper- optional
Salt and pepper to taste
1. Take washed leaves and cut away the tough stem from the middle. Roll us the leaves like a cigar and slice into long thin strips.
2. Heat oil at medium and add garlic and crushed red pepper. As soon as you can smell the garlic (not more than a minute), add the sliced collards. Stir to coat evenly with garlic and oil and let saute until crispy. They have a tendency to pop a little in the oil, so be careful.