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" Let Food Be Your Medicine, Let Medicine Be Your Food" Hippocrates (460-377 BC)
Recipes by Del Zimmerman, Bellaire TX, posted in epicurious.com (Source)
yield: Serves 4
This recipe can be prepared in 45 minutes or less.
Some people favor collard greens boiled until they are meltingly tender, while others prefer them to retain some bite. This recipe satisfies the taste of the latter group.
According to the author, this recipe goes well with roast goose.
2 1/2 pounds collard greens
2 garlic cloves
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon fresh lemon juice, or to taste
Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.