Fast and Easy Collard Greens

Fast and Easy Collard Greens

Collards are normally associated with long, slow cooking, but cutting them into thin strips reduces cooking time dramatically. The result is a bright, lively flavor that will make you realize these greens are more versatile than most people think.

1 1/4 pound collard greens, stems and center ribs discarded and leaves halved lengthwise

3 garlic cloves

1 tablespoon olive oil

Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder. Mince and mash garlic to a paste with 3/4 teaspoon salt.

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, 30 seconds. Add collards with 1/4 teaspoon pepper and cook, tossing, until just tender and bright green, 3 to 4 minutes.

Makes 4 servings