Quick Sautéed Collards with Lemon & Garlic

1. 1
   prep · ~5 min

   Prep the collard greens.

   1.Stack 4-5 collard leaves, roll tightly like a cigar, and slice crosswise into thin ribbons (¼-inch wide).

   2.Repeat with the remaining leaves until you have about 1 lb of ribbons.
2. 2
   saute · ~2 min

   Sauté the garlic and red pepper flakes.

   Heat the olive oil in a large skillet over medium heat until shimmering. Add the sliced garlic and red pepper flakes and cook, stirring constantly, until the garlic is fragrant and just beginning to turn golden at the edges, about 1 to 2 minutes. Watch closely — garlic burns fast.

   TIPDon't walk away — garlic goes from golden to burnt in seconds.
3. 3
   saute · ~5 min

   Wilt the collards in the skillet.

   1.Add the collard ribbons a few handfuls at a time, tossing with tongs as they start to wilt.

   2.Season with the salt and black pepper.

   3.Add water, cover the skillet, and cook 5 minutes, stirring once halfway through.
4. 4
   saute · ~3 min

   Finish cooking uncovered.

   Remove the lid and continue sautéing, tossing occasionally, until the collards are tender and any remaining water has evaporated, about 2 to 3 minutes more.

5. 5
   garnish · ~1 min

   Add lemon juice and serve.

   1.Remove the skillet from the heat.

   2.Drizzle the fresh lemon juice over the greens and toss to coat evenly.

   3.Adjust seasoning with additional salt or pepper if needed.

   TIPA tiny pinch of extra salt right after the lemon helps the flavors pop.

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