Blanched Collard Greens
Ingredients:
- 1/2 bunch of collard greens washed and cut into 1/2" strips (removing the lower, tougher part of the stem is optional)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh squeezed lemon juice
Place 3" of water in the bottom of a pot and bring to a boil. There should be plenty of room for the greens to float in, so the wider the pot the better. Once the water is at a vigorous boil drop in the collards. Depending on the size of the pot it might be necessary to do more than one batch. When the greens reach a bright green color remove them immediately with a slotted spoon, spread out on a tray or plate and allow them to cool. Once cooled (but not cold), toss the greens with the olive oil and lemon juice and serve. Blanching greens may seem simple but as with anything, getting it right is a skill that takes practice to acquire. Just remember to watch the color and vibrancy of the greens, trust your instincts and you can't go wrong.