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Ingredients
- 2 pounds collard greens
- 4 tablespoons olive oil or unsalted butter
- 1 teaspoon crushed red pepper flakes
- Kosher or fine sea salt
Method
- Trim the thick stems and any wilted or yellow parts of the leaves form the collards.
- Cut the leaves crosswise into 1/2-inch strips.
- Wash them in plenty of cold water and drain them well.
- You will have about 12 cups of shredded leaves.
- Heat the oil in a large deep pan over medium-high heat.
- Add the red pepper flakes and stir until fragrant.
- Add the greens and cook, tossing and stirring, until they are coated with oil and pepper and wilted but maintain their vibrant color, about 4 minutes.
- Transfer to a serving bowl, season with salt and serve.
