Eat your greens!

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In the South, collard greens are often cooked down until they are mushy and gray; my grandmother used to leave them braising on the stove forever. But the key to good collard greens is to blanch them. This technique keeps the color while accelerating the cooking. If you think you don’t like collards, try them this way for a revelation…

Boil some salted water and prepare a large bowl of iced water. Cut the stems out of the leaves (as shown), leaving them whole. Drop the greens into the boiling water, remove with tongs after about 5 minutes, and immerse in the iced water. When cool, pick up the greens in your hands and squeeze out the excess moisture. At this point, you can cut them into wide ribbons or keep them whole. Heat up a cast-iron skillet on low, hopefully with leftover bacon fat, but oil or unsalted butter will suffice. Add some sliced garlic and saute until soft, slide in the greens, and then season. Pour in enough water to cover the bottom of the skillet, and place in a 350-degree oven for about 15 minutes or until the collards are tender but not too soft.

Truc (Tip): This method works for cabbage and kale, as well.

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