Sautéed Collard Greens with White Beans and Lemon
Serves about 4
Ingredients:
1 1/2 pounds collard greens, sliced into ribbons
1 medium shallot, thinly sliced
1 15-ounce can white beans (1 1/2 cups), rinsed and drained (Eden brand please, no BPA in can)
2 teaspoons lemon zest-organic
2 tbsp extra virgin olive oil
1/2 cup vegetable broth
Cayenne to taste, celtic sea salt to taste
Instructions:
1. To prep the collards, fold each leaf in half and slice off and discard the stem. Stack all the leaves together, and thinly slice them crosswise. ( “chiffonade” is the correct term)
2. Prep the shallot and white beans. Before zesting the lemon, scrub with a brush and a little soap and water. Rinse it well and dry it.
3. Add olive oil to a large sautée pan over medium-high heat. Stir in the shallots and reduce the heat to medium. Season the shallots with your celtic sea salt and cayenne pepper. Stir until the shallots are translucent, 2-4 minutes.
4. Stir in the collard greens to the same pan. Cook, stirring often, until they turn bright green, 2-4 minutes. Season the collards with a light sprinkling of salt and pepper to taste.
5. Pour in the vegetable broth. Stir and cover. Cook the collards until they start to become tender, about 5 minutes. Uncover and cook, stirring often, until the collards are dark green and tender, another 15 minutes. Stir in the white beans and lemon zest, and cook 5 minutes more.
