Photo by iStock/patrickheagney
Chiffonade collard greens into thin strips before steaming them.
Ingredients
- 1-1/4 pound collard greens, stems and center ribs removed and leaves halved lengthwise
- 3 to 6 garlic cloves, peeled and finely minced
- 3/4 teaspoon salt
- 1 tablespoon olive oil
- 1/4 teaspoon ground pepper
Directions
- Stack half the collard leaves and roll into a cigar shape.
- Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder of leaves.
- Mix garlic with salt. Heat olive oil in a heavy skillet over medium heat until it shimmers, and then add garlic and salt mixture and stir for 30 seconds.
- Add collards and pepper, tossing until just tender and bright green, 3 to 4 minutes.
