Collard Greens

Collard greens that we sauté in extra virgin olive oil taste great and are loaded with phytonutrients found in the greens and the olive oil. We only use organic greens to make sure the dish is pesticide free. The bacon is super free and uncured. The olive oil is organic, unfiltered, cold pressed, extra virgin from California.

collard greens veins

Collard Greens Sautéd in Extra Virgin Olive Oil

Wash two large bunches of organic collard greens to yield about 8 cups of greens. It’s important to thoroughly wash the greens making sure all grit is removed. (While washing you may notice sheen on the leaves, which is natural bacteria making the greens great starters for fermentation, but that’s for another day.)

collard greens in basket

Cut out and discard the veins and process the leaves into ½” lengthwise strips.

Heat 3-4 tablespoons of high quality EVOO over medium heat in a 6qt. stockpot or Dutch oven.

Collard greens

While the oil is heating up, add and sauté the bacon cubes until just beginning to brown. Next, sauté the garlic for 30 seconds until soft and fragrant, but not burned.

Then, add all the collard strips to the olive oil and bacon fat stirring frequently.

Increase the heat to medium high and sauté the greens for 2-3 three minutes or until wilted, but not too soft.

 

Collards cooking

Remove the pan from the heat and stir in ghee or butter and the lemon juice.

Immediately remove the greens to a large serving bowl and season to taste.

Serve with anything and everything!

Steak with collard greens

Ingredients

  • 2 large bunches Collard greens – 8 cups
  • 2-3 tbsp. extra virgin olive oil
  • 3 slices uncured, no sugar bacon in 1/4 in. cubes
  • 2-3 garlic cloves minced or one large shallot minced
  • 3 tbsp. butter or ghee
  • 1 tbsp. lemon juice

Method

  1. Wash two large bunches of organic collard greens to yield about 8 cups of greens. It’s important to thoroughly wash the greens making sure all grit is removed.
  2. Cut out and discard the veins and process the leaves into ½” lengthwise strips.
  3. Heat 3-4 tablespoons of high quality EVOO over medium heat in a 6qt. stockpot or Dutch oven.
  4. While the oil is heating up, add and sauté the bacon cubes until just beginning to brown.
  5. Sauté the garlic for 30 seconds,
  6. Add all the collard strips to the olive oil and bacon fat stirring frequently.
  7. Increase the heat to medium high and sauté the greens for 2-3 three minutes or until wilted, but not too soft.
  8. Remove the pan from the heat and stir in ghee or butter and the lemon juice.
  9. Immediately remove the greens to a large serving bowl and season to taste.

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