Sautéed Collards and Cabbage with Gremolata
by Carla Hall
winter
Yield: 12Total: 45 mins
Ingredients
You have 2 of 12
produce
- ✓2 clovesgarlic(thinly sliced)
- ✓1 1/2 teaspoonsgarlic(minced)
- ○1 1/2 poundscollard greens(stems discarded, leaves sliced 1/4 inch thick)
- ○3/4 cupparsley(finely chopped)
- ○4shallots(halved and thinly sliced)
- ○1 1/2 poundsgreen cabbage(cored and sliced 1/4 inch thick)
- ○1 tablespoonlemon zest
- ○1/4 cuplemon juice(finely grated)
pantry staple
- ○3/4 teaspooncrushed red pepper
- ○kosher salt
- ·black pepper
other
- ○1/2 cupextra-virgin olive oil
- ○2 tablespoonsextra-virgin olive oil
Instructions
- In a small bowl, combine the parsley, minced garlic, lemon zest, 3 tablespoons of the lemon juice and 6 tablespoons of the olive oil. Season with salt and black pepper and mix well.
- In a large pot, heat 2 tablespoons of the olive oil. Add the shallots and sliced garlic and cook over moderate heat, stirring occasionally, until light golden, about 5 minutes.
- Add the green cabbage, collard greens and the remaining 2 tablespoons of olive oil and season with salt and black pepper. Cook over moderately high heat, stirring, until the collards and cabbage are wilted and crisp-tender, 7 to 8 minutes.
- Stir in the crushed red pepper and the remaining 1 tablespoon of lemon juice. Transfer the greens to a platter, top with the gremolata and serve.
My notes
The gremolata can be made up to 3 hours ahead and kept covered at room temperature.