Tonight we had Kale and Collard greens with our dinner, they were delicious! I had never tried Collard greens before, so I decided to chop them up and cook them with the kale, using my usual method.
The Usual Method:
Wash the greens, cut out any thick stems, and roughly cut into 2 inch or so pieces.
Heat diced garlic in Olive Oil until you can smell the garlic cooking a bit. Add the previously washed and cut greens, and saute until they are bright green and just slightly wilted. Depending on the amount of oil used you may need to add some water in toward the end of the cooking time. (The greens cover the pan which effectively cut grease splatter when the water is added).
This also works with Kohlrabi greens, and Beet greens. The flavor will vary slightly depending on the taste of the individual green used, but it’s always good.