2bunchesfresh collard greensthoroughly washed, about one pound of leaves
¼cupolive oil
3tablespoonskosher salt
Instructions
Use a sharp knife to cut out the tough center stalk of each leaf and then stack the leaves on top of each other and slice into 1-inch ribbons.
Fill up a dutch oven or large pot about one-third of the way with water. Place over high heat and bring to a boil. Add the olive oil and salt.
Add the collards to the water and bring back to a boil. (You may need to add them in batches if they don't all fit at one time. They will wilt down, and then you can add the rest.) When all of the collards have been added and the water is boiling, turn the heat down to low, cover, and simmer for about 20 minutes. Taste and add more salt if necessary.
Continue to cook for about 10 more minutes. Serve immediately, and be sure to include some of the flavorful "pot likker."
Notes
To wash the collards, fill up a sink with water and submerge the leaves and swish them around. Depending on how sandy they are, you might have to repeat this process with clean water several times until there is no more sand in your sink. After washing the leaves, let them dry, wrap them in a paper towel, and they can be stored in the refrigerator in a sealed plastic bag for up to five days.After cooking, your greens should not taste bitter; add a touch more salt if they do. It will help mellow out the flavor. Leftovers can be stored covered in the refrigerator for up to five days. Leftovers can also be frozen and stored in an airtight container in the freezer for several months. To reheat them, if they are frozen, let them thaw, then place them in a saucepan over medium heat until they are hot. If you have an abundance of collard greens, they can be frozen and stored in the freezer for up to twelve months, but they must be blanched. First, follow the directions for cleaning and cutting them. Then, to blanch, add them to a large pot of boiling water and cook for three minutes. Immediately take them out and place them in an ice-water bath for three minutes to stop the cooking process. Then drain well and pack in air-tight freezer containers.