Summer is full of tender baby lettuces and other sweet leaves that need nothing more than a quick toss in a little olive oil, and perhaps a little garlic. But come winter, sturdy greens like kale, collard greens, and other dark leafies steal the show. Delicious, flavorful, and super nutritious, I love eating them daily. The key to making them palatable to everyone is to cook them just right, so that they keep their shape and color, but melt in your mouth. Add a dash of flavorful piment d’Espelette for a little spice, and you’ll be going back for seconds. And thirds!
Use this recipe for any sturdy leafy green.
Tender Collard Greens with Piment d’Espelette {JoannaSteven.com}
November 26, 2016
Category
Main Meals
Recipes
Salads
Uncategorized
Ingredients
- 1/2 cup water
- 1 bunch sturdy greens (such as collard greens, washed, rolled up tight, and sliced into ribbons, or kale, chopped, or broccolini, strimmed of tough stalks)
- 2 tablespoons grass-fed butter
- Pinch sea salt
- Pinch of piment d'Espelette
Instructions
- In a large saucepan or wok, cook the collard greens with the water and pinch of salt until tender. Keep the pan covered, but check periodically that there is some water left so they do not burn.
- When the collard greens are tender, after about 10-15 minutes, uncover the pan, and add the butter.
- Cook, uncovered, until all the water has evaporated. Stir every few minutes.
- When all the water is gone, sprinkle pinch of piment d'Espelette on the collards. Toss well.
- Serve hot.
