Classic Sauteed Collard Greens
An excellent introduction to greens for the picky eaters in your family.
Prep Time: 0:25
Ingredients:
2 1/2 pounds Organic Valley Collard Greens
3 cloves fresh garlic (minced)
2 tablespoons Organic Valley European-style Cultured Butter
1 teaspoon fresh squeezed lemon juice
sea salt and pepper (to taste)
Instructions:
Wash Organic Valley Collard Greens and remove stems. Cut leaves into 1-inch pieces.
In large pot of boiling water, cook prepared collards for 10-15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
Peel and mince garlic. In a 12-inch heavy skillet, heat Organic Valley European-style Butter over medium high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Saute collard mixture, stirring, until heated through, about 5 minutes.
Dizzle collards with freshly squeezed lemon juice and toss to coat.
Omnivore option: toss bits of crisp cooked Organic Valley Hardwood Smoked Bacon into the collards!
Nutrition Info:
Per Serving (excluding unknown items): 245 Calories; 25g Fat (94.6% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 84mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable.
Average Customer Rating: 
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Customer Comments:
Customer rating:
this boils nutrients away, No need for that. Just simmer in a small amount of liquid, then the liquid can be eaten also.
Customer rating:
I would stir fry greens, add 1/4c water, put on lid to steam then finish but at end add walnut pieces to jazz up taste buds
Customer rating:
Agree with not boiling, sauté first, then use lid to steam finalize. No don't use LARD! Ugh... use the clarified butter called for in the recipe. I'd sauté onions with the garlic and add 1/4 tsp red pepper flakes to ramp up flavor, not to heat up the dish. YUM!
Customer rating:
no lard