This simple yet flavorful dish transforms collard greens into a hearty side that’s both rustic and elegant. Tender greens are sautéed with garlic until fragrant, then finished with crisp, golden croutons for contrast. The result is a dish that’s earthy, garlicky, and deeply satisfying—perfect alongside roasted meats, grilled fish, or as part of a vegetarian spread.
INGREDIENTS:
1 tablespoon plus 1 tsp. kosher salt, divided
1 large bunch collard greens, washed, trimmed, and sliced into ribbons (about 8 cups)
2/3 cup extra virgin olive oil
1/3 cup sliced garlic (about 1 large garlic head)
2 cups torn sourdough bread pieces (about 1 inch each)
1 tablespoon red wine vinegar
1 teaspoon coarsely ground black pepper
1 pinch red pepper flakes
METHOD:
Bring a large pot of water to a boil. Add 1 tablespoon kosher salt and the collard greens. Blanch for 3–4 minutes, until just tender but still vibrant green. Drain well and set aside.
In a large skillet, heat olive oil over medium heat. Add sliced garlic and cook gently, stirring often, until fragrant and just beginning to turn golden, about 2–3 minutes. Remove about 2 tablespoons of the garlic oil and set aside for the croutons.
In a separate skillet, add the reserved garlic oil. Add sourdough pieces and toast over medium heat, stirring often, until golden brown and crisp, about 5–7 minutes. Season with a pinch of salt.
Return blanched collards to the garlic skillet. Add vinegar, black pepper, red pepper flakes, and remaining 1 teaspoon kosher salt. Toss well and cook for 2–3 minutes to warm through and coat with garlic oil.
Transfer collards to a serving dish and top with sourdough croutons. Serve warm.
YIELD: Serves 4-6
