this way of preparing collards brings out their great flavor while also adding richness with the butter, garlic and red pepper. I eat this as a main dish with some good toasted ciabatta bread, but it also makes a great side dish.
- 8-12 large collard leaves
- 2-3 T butter
- 2 cloves garlic
- 1/2 t red pepper flakes
1. wash the greens, remove the long stems and tough ribs, and cut into 2-inch wide strips.
2. plunge the greens into boiling water and cook for 10 minutes. drain and reserve 1/4 C of the cooking fluid.
3. melt the butter in a skillet and cook the garlic and red pepper flakes. add the cooked collards and the reserved cooking fluid. Cook for 30 minutes, taste, and add salt if it's needed.