Collard Greens

Larry says collards are his favorite greens.

I think it's because they are soft and not as bitter as some other greens. Sautéed with a little garlic, they are a satisfying side dish.

We bought especially young and tender collard greens at the Hollywood Farmers Market on Sunday. I served them with leftover chili and cheese-y toast.

Cooked this way, the greens keep some of their shape and texture. You could use this same technique with any other tender green.

Collard Greens
1 bunch collard greens (about 3/4 lb)
1 tbsp olive oil
3 cloves garlic

Wash the greens and cut off the very thick or woody stems. Roll a few leaves at a time like a cigar and slice them across in 1/4 inch strips (chiffonade).

Warm the olive oil over medium heat. Peel and coarsely chop the garlic, add it to the oil, and cook 30 seconds until lightly golden. Stir in the sliced collard greens, sprinkle with a little salt and a couple of tablespoons of water. Stir and cover. Let it cook for about 2 minutes.

Season to taste with salt and pepper, and serve.

Serves 2-3