||Sautéed Collard Greens
2 1/2 pounds collard greens
2 garlic cloves
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon fresh lemon juice, or to taste
Remove and discard stems and center ribs of collard greens. Cut leaves
into 1-inch pieces. In a kettle of boiling water cook collards 15
minutes and drain in a colander, pressing out excess liquid with back of
a wooden spoon.
Mince garlic. In a 12-inch heavy skillet heat butter and oil over
moderately high heat until foam subsides and stir in garlic, collards,
and salt and pepper to taste. Sauté collard mixture, stirring, until
heated through, about 5 minutes.
Drizzle collards with lemon juice and toss well.
Yield: Serves 4