Sauted Leeky Collard Greens

Garlic and leeks add just the right flavor to this traditional, yet simple side dish.

Ingrediants:
1 bunch collard greens
2 TB extra virgin olive oil
1 TB butter
3/4 pound leeks cleaned and chopped into rounds
2 cloves garlic, minced
Real salt
Fresh ground pepper, to taste

Cut the tough end stems off the collards. Rinse the leaves and gather them together into 2 piles. Take each pile and roll it tightly. Cut them into thin strips crosswise.

Heat the oil and butter in a large, heavy skillet over medium heat. Sauté the leeks with the garlic, stirring often, until they are lightly cooked, about 3 minutes. Add the greens and salt and pepper. Cook, stirring often, for about 5 minutes or until the greens are tender but bright green. If necessary, cover with a lid and cook an additional couple of minutes to tenderize the greens.

Courtesy of Fresh Abundance!
www.freshabundance.com
509-533-2724