Description
This healthy, easy, quick, and versatile side dish is vegan and gluten-free.
Ingredients
2 bunches of collard greens
2–3 Tablespoons Olive Oil
10 garlic cloves, sliced or minced
1 teaspoon salt
1 lime, halved
Instructions
De-stem the collard greens and rinse them really well in a bowl of water. Shake off the access water and tightly roll the greens into a tight log (you will need to do this in 3-4 batches for this amount of greens). As thinly as you can, slice the collards into little ribbons. Set aside.
Slice collards in thin ribbons to increase surface area for salt and oil.
Mince the garlic cloves and halve the lime, (see note below)
Preheat a large skillet over medium-high heat. Add the oil. If the pan is hot enough, the oil will begin immediately dancing around the pan. Add the garlic and after just a couple of seconds (before the garlic turns brown or burns), add the collard greens and about 1 Tablespoon water. Stir.
Add the salt. Stir. Cook for about 2-3 minutes. Squeeze half the lime juice and taste. Add more lime juice if desired.
Notes
TIP! Once you start adding things to the hot skillet, everything moves really FAST. Make sure you have everything sliced/minced and nearby before you start adding ingredients to the skillet. This is one of those recipes where it is important to “mis-en-place” your ingredients.