In a departure from typical Southern-style all-day stewed greens, these collards are sautéed first with a small amount of fat and then steamed, meaning tender-crisp healthy greens on the table in under a half hour.
Nutrition per serving may change if servings are adjusted.
2 pounds collard greens, stemmed
4 teaspoons bacon fat or extra-virgin olive oil
½ teaspoon salt
¼ cup water
2 small cloves garlic, grated
1 tablespoon light brown sugar
¼ teaspoon crushed red pepper
¼ teaspoon ground nutmeg
2 teaspoons lemon juice
Wash collard greens. Stack 5 or 6 leaves at a time and roll tightly from the long side to create a long, cigarlike cylinder. Slice crosswise into ¼-inch-thick ribbons.
Heat 2 teaspoons bacon fat (or oil) in a large cast-iron skillet over medium-high heat. Add half the collards and ¼ teaspoon salt. Cook, stirring frequently, until wilted, about 2 minutes. Transfer to a plate and repeat with the remaining 2 teaspoons bacon fat (or oil), collards and ¼ teaspoon salt.
Return the first batch of collards to the pan. Add water, garlic, brown sugar, crushed red pepper and nutmeg. Cook, stirring, until the collards are very tender, about 2 minutes. Remove from heat and stir in lemon juice.
68 calories;4 g fat(1 g sat); 4 g fiber; 7 g carbohydrates; 3 g protein; 112 mcg folate; 3 mg cholesterol; 3 g sugars; 2 g added sugars; 4,357 IU vitamin A; 31 mg vitamin C; 204 mg calcium; 0 mg iron; 214 mg sodium; 194 mg potassium
Vitamin A (87% daily value), Vitamin C (52% dv), Folate (28% dv), Calcium (20% dv)