Collards and Kale Sautéed

Collards and Kale are traditional southern greens and among the most nutritious greens there are. A lovely holiday dish - both Thanksgiving and Christmas.

• 1 large bunch collards, 1 1/4 pounds
• 1 large bunch kale, 1 1/4 pounds
• 3 tablespoons olive oil
• 6 cloves garlic, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 4 teaspoons fresh lemon juice

METHOD

Rinse collards and kale well in a large bowl of cold water. Drain and cut off tough stems. There will be about 3/4 pound of each green. Cut leaves into 1/4-inch strips. There will be 6 to 8 tightly packed cups.

In a well-seasoned wok, heat olive oil over moderately high heat. Add garlic and cook, stirring, 30 seconds. Add half the greens and cook stirring, for about 1 minute, until they begin to wilt. Add remaining greens and cook, stirring constantly, for 8 to 10 minutes, until greens darken slightly and are fairly tender.

Season with salt, pepper, and lemon juice.

Serves: 4 - 6

This recipe from www.inmamaskitchen.com

Contributor: Junior Trimmer

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