Sauteed Collards with Anchovies |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Unlike southern-style slow-cooked collards, this blanched and quickly sautéed version has a bit of chew. Ingredients:
2 lb collard greens (2 to 3 bunches), stems and center ribs discarded |
3 tablespoons olive oil |
2 teaspoons finely chopped garlic |
3 to 5 flat anchovy fillets (to taste), drained, rinsed, and patted dry |
1/4 teaspoon black pepper |
Directions:
1. Cook collards in a large pot of boiling salted water, uncovered, until barely tender, 6 to 8 minutes, then drain well in a colander and coarsely chop.
2. Heat oil, garlic, anchovies, and pepper in a 12-inch heavy skillet over moderately low heat, stirring frequently, until anchovies are dissolved and garlic is fragrant but not browned, about 3 minutes. Add collards and increase heat to moderate. Cook, stirring frequently, until collards are just tender and flavors are blended, 5 to 10 minutes.
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