4 bundles Collard Greens
4 cloves Garlic, minced
2 teaspoons Chile Flake
4 Tablespoons Olive Oil
Salt and Pepper to taste
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