SAUTEED COLLARDS WITH ANCHOVIES

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Sauteed Collards with Anchovies image

Categories     Fish     Leafy Green     Side     Sauté     Picnic     Thanksgiving     Quick & Easy     Fall     Family Reunion     Boil     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

2 lb collard greens (2 to 3 bunches), stems and center ribs discarded
3 tablespoons olive oil
2 teaspoons finely chopped garlic
3 to 5 flat anchovy fillets (to taste), drained, rinsed, and patted dry
1/4 teaspoon black pepper

Steps:

  • Cook collards in a large pot of boiling salted water, uncovered, until barely tender, 6 to 8 minutes, then drain well in a colander and coarsely chop.
  • Heat oil, garlic, anchovies, and pepper in a 12-inch heavy skillet over moderately low heat, stirring frequently, until anchovies are dissolved and garlic is fragrant but not browned, about 3 minutes. Add collards and increase heat to moderate. Cook, stirring frequently, until collards are just tender and flavors are blended, 5 to 10 minutes.

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