You only need about 45 minutes.
that are soft but not soggy, and tangy without being too acidic, boasting deep and complex flavors that belie its quick cook time. Serving a bigger crowd? This collard greens recipe doubles easily.¼ cup extra-virgin olive oil1 Tbsp. Diamond Crystal or 1¾ tsp.
Morton kosher saltOn a cutting board, arrange and stack each leaf oflengthwise in the same direction. Starting at the middle of the stack, roll leaves as tightly as possible to form a long, thick log. Using a sharp chef’s knife, slice log into ribbons ¼" thick. Stop slicing when only stems remain; discard stems.¼ cup extra-virgin olive oil, 3 Tbsp. red wine vinegar
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