Sautéed Collard Greens and Garlic
It seems as if every southern cook has a recipe for this classic. Here, a straightforward approach gets its bite from pungent garlic. Make sure to discard the tough collard stems and cut the leaves into thin strips, which helps them become tender more quickly. You’ll need to parboil the greens before sautéing them with the garlic, as the leaves can be a bit tough. This dish is simple and light, making it a refreshing and healthy addition to your holiday menu to balance out the heavier dishes. And if you already have a southern theme going on (Cornbread stuffing? Mashed sweet potatoes?), so much the better.
Get the recipe: Sautéed Collard Greens and Garlic