When we joined our CSA here in Dallas, I was both excited and scared. Excited to be receiving locally grown vegetables and fruits from a local farmer and scared because of the ‘what ifs’ that were rampant in my mind. What if I didn’t like the vegetables that were grown? What if we were given too much or too little per week? What if I couldn’t find any recipes to go along with the vegetables, and they all tasted like dirt because I messed up on the cooking aspect? What if, what if, what if.
Collard greens were one of the first vegetables we were given, and I was terrified, y’all. I can work with sweet and spicy peppers, green onions, sweet potatoes and the like, but collard greens? Or any other greens? I’m a Southern girl, and I’ve had some great greens in my time. Needless to say, I was terrified I wouldn’t do the leafy vegetables justice with my poor attempt to make them. I felt out of my element, and I turned to my trusty pal, Google, for some help.
After talking myself down from having a conniption fit, I realized I can do this.
And I did.
This recipe is crazy simple, and it’s crazy delicious. The greens — you can add a mixture of greens or go straight collards, whatever floats your boat — take on a meaty, hearty quality, and I could honestly eat this side as a entree any day. One piece of advice: Make sure to have some breath mints for afterward… because while this recipe is tasty, the garlic packs quite a punch!
- 7 cups chopped, mixed greens (I used a mixture of collard greens, kale and mustard greens)
- 1 tablespoon extra virgin olive oil
- 1½ tablespoons fresh minced garlic
- ½ tablespoon fresh-squeezed lemon juice
- Bring a large pot of salted water to a boil. When the water has reached a rolling boil, put the greens in it, boiling for a total of 15 minutes.
- Once the greens have shrunken and boiled for the 15 minutes, strain them and set aside.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the minced garlic to the pan, stirring until you can smell the garlic cooking.
- Add the drained greens to the pan, mixing with the garlic, and let sautee for 2-3 minutes.
- Pull the skillet off the heat and add the ½ tablespoon of lemon juice, stirring until the greens have soaked it in.
- Serve warm, and enjoy!
Do you have any cooking fears? Have you faced them?