Olive Oil-Braised Collards

Olive Oil-Braised Collards
Photo by Scott Phillips


  • 2 to 3 tsp. kosher salt
  • 7 lb. collards (about 6 bunches), well washed of grit, stalks trimmed, and leaves cut into 1 inch strips
  • ½ cup extra-virgin olive oil

In a very large, heavy pot with a tight-fitting lid, heat 1/4 cup of the oil over high heat until it’s very hot, just to the point of smoking. Add a handful of collards, water droplets still clinging to them, to the pot (be careful, this will sputter). Stir vigorously with long tongs or a wooden ...

View full recipe at Fine Cooking


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