A Meijer Company.
Collard greens are rich in many nutrients, including vitamin A, vitamin C, and calcium. In a 2018 study, children with asthma with higher vitamin A levels had better lung function than those with lower vitamin A levels. The many antioxidants in collard greens may also help to reduce inflammation.
Wash & Cut Collard Greens Wash collard greens and remove center ribs with a sharp knife. Layer the rib-less greens and roll them tightly into a cigar-like shape. Slice the “cigar” perpendicularly so you get long strands of collard greens. Shake out and set aside.
Add Greens to Skillet In a large, heavy skillet, heat the olive oil over medium heat. When hot, add the collard green strands and toss with tongs to evenly coat with oil. Toss with a pinch of salt.
Cook & Toss Greens Let greens cook for about 30 seconds before tossing again. Continuing tossing, in 30-second intervals, until the greens are bright in color and slightly wilted, 3-6 minutes.
Season & Serve Before removing from the heat, add the minced garlic and red pepper flake. Allow to cook until fragrant, about 30 seconds. Remove from heat and pour lemon juice over greens. Season with salt and pepper and toss to combine. Enjoy immediately.
Omit garlic and/or red pepper flake, if bothersome.
Use fresh lemon juice. Bottled lemon juice may contain sulfites.
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