Quick Collard Greens
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Appears in Cook's Country August/September 2011
Traditionally, collards cook for hours. We perfected a method that requires less than 15 minutes of cooking time.
WHY THIS RECIPE WORKS
Collards are typically braised for at least an hour to soften their tough leaves, but could the task be sped up? Stemming the collards was a necessary first step, and blanching the leaves in salt water produced tender greens in minutes. Sin...
