Description

• Remove stems and tough center ribs from greens and rinse well to remove dirt. Stack leaves and cut into 1-inch wide strips.
• Bring a large pot of salted water to the boil. Add collard greens and cook 15-20 minutes. Drain well on paper towels.
• Heat olive oil in large sauté pan over medium high heat. Add shallots or onion, greens, and lemon zest. Season with salt to taste. Cook 5-7 minutes, tossing frequently.
• Remove from pan and squeeze lemon juice over. Taste and add more salt if necessary.