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Collard Greens Miniera The Gourmet Cookbook Ruth Reichel, Editor Yield: serves 4 1 1/4 lbs. collard greens, halved lengthwise, stems and center ribs discarded 3 bacon slices, finely chopped Salt Stack collard leaves a few at a time, roll into a cigar shape, and cut into very thin slices (no wider than 1/8") with a sharp knife. Cook bacon in a 12" nonstick skillet over moderate heat, stirring, until crisp. Add collards, tossing to coat, and cook until just bright green, about 1 minute. Season with salt. Note: This stack, roll and slice is a Brazilian method for preparing kale but it works with other hearty greens like collards. They cook quickly and stay green and crisp. |
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