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Kitchen Notebook

June 07, 2021

Lemony Collard Greens

20 Mins

20 Min

Remove stems from collard greens and cut leaves crosswise into ½-inch strips.

Heat 1 tablespoon butter in large pot over medium-high heat. Sauté garlic a minute, then add greens, and sauté 3 minutes, until wilted. Add stock, 3/4 teaspoon sea salt, 1/8 teaspoon pepper and zest; cover. Reduce heat to medium, and cook 8 to 10 minutes until tender. Add lemon juice and remaining tablespoon of butter. Stir until butter melts. Season with sea salt and pepper, and serve immediately with lemon wedges.

20 Mins overlayTitle recipe Side Spring Summer Veg

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20 Mins overlayTitle recipe Side Spring Summer Veg

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