Sautéed Collard Greens
Add this nutritious side dish to your next meal.
1 1/2 pounds collard greens
1 tablespoon olive oil
2 cloves garlic, finely minced
1/2 teaspoon Worcestershire sauce
1/8 teaspoon ground white pepper
1/8 teaspoon salt
- Remove and discard stems and center ribs of collard greens; cut greens into 1-inch pieces.
- Bring large stockpot of water to a boil; add greens. Cook for 15 minutes; drain.
- Heat olive oil in large, nonstick skillet over medium-high heat. Add garlic and crushed red pepper; cook for 30 seconds. Stir in greens, Worcestershire sauce, white pepper and salt. Cook, stirring frequently, for 4 to 6 minutes or until greens are tender and heated through.
Makes 4 servings.