C – There are two ways to cook vegetables.
Low and slow or high and fast. Monday, we showed you Luke’s way of cooking collard greens low and slow. It makes the collard greens tender. I wanted to cook mine high and fast. It keeps the collard greens nice and crispy.
If you end up overcooking the quick and fast method, you can always switch to the low and slow method.
The goal for great collard greens is making a good, tender and edible dish. Either the low and slow or the high and fast method make the collards nice, tender and not tough.
This quick saute takes less than 10 minutes and is wonderful. Crispy sauteed vegetables are delicious with a little spicy and tart flavor.
I almost forget the lemon. It’s a crucial part of the saute. It gives the saute a bright flavor and adds balance to the dish. This dish is amazing and incredibly easy to make.
It’s also a healthier way of cooking. Low and slow usually breaks down the nutrients in vegetables, With the high and fast method, vegetables are still bright green and vibrant, meaning that it’s still filled with good nutrients.
|Collard Greens Week: Quick Saute Collard Greens with Fennel|
- 1 Tbsp grapeseed oil
- 5 collard green leaves
- 1 Spring onion, purple and light green parts only, sliced on a bias
- 1 carrot, sliced thinly
- ½ Fresno chili, chopped
- Salt and pepper to taste
- Lemon juice to taste
- Remove the tough stem and discard.
- Place a tablespoon of grapeseed oil into a saute pan on high heat.
- Add Spring onion and saute until translucent.
- Add Fresno chili and saute for a minute.
- Add carrots and saute until tender. About 1 minute.
- Add salt and pepper to taste.
- Add collard greens Cook until leaves are wilted about 1 to 2 minutes.
- Add lemon juice to taste.
- Serve immediately.
This is my favorite way to cook collard greens. I usually don’t have time to make the low and slow method. That’s normally for special occasions when you really want comfort food.
This method is for everyday eating.