Ingredients for Creole Collard Greens
- Collard Greens
- 2 tablespoons butter
- Salt to taste
- Black Pepper
- Lemon Juice
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How to Make Creole Collard Greens
- Bring a large pot of salted water (about 6 quarts) to a rolling boil.
- Add 1 pound of collard greens to the boiling water and blanch for 3 minutes.
- Immediately transfer the collards to a bowl of ice water to stop the cooking process.
- Once cooled, remove the collards from the ice water and thoroughly squeeze out excess water.
- Melt 2 tablespoons of butter in a large sauté pan over medium heat.
- Add the squeezed collard greens to the pan and cook for 5-7 minutes, stirring occasionally, until tender but still slightly crisp.
- Season generously with salt and freshly ground black pepper to taste.
- Cook for another 2-3 minutes, allowing the flavors to meld.
- Serve immediately with a squeeze of fresh lemon juice.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
3g
Fat
18g
Carbs
3g