Collard Greens + Chile Flake

Ingredients

4 bundles Collard Greens

4 cloves Garlic, minced

2 teaspoons Chile Flake

4 Tablespoons Olive Oil

Salt and Pepper to taste

Prepare

  • Fill are large pot 3/4 full with water and place on the stove over high heat. Wash and rib collard greens. Leave Leaves as whole are slice into ribbons. Chop ribs and reserve.

  • Fill are large pot 3/4 full with water and place on the stove over high heat.

  • Prepare a large bowl with an ice bath.

  • Once water begins to boil add the leaves from the greens and boil for 4 minutes to blanch.

  • Immediately strain and transfer to the ice bath.

  • Once completely chilled, drain and lay greens on towels to pull off excess moister.

  • In a large skillet, heat olive oil over medium heat.

  • Add garlic, chopped collard ribs and chile flake to the skillet.

  • Sauté for 5-8 minutes.

  • Turn up skillet to high, add blanched greens and cook until warmed through, about 3 minutes

Makes 6-8 servings