Trying to go lighter:
Sautéed collard greens with white beans and lemon zest
http://www.cookthink.com/blog/?p=347
Here’s a simple collard green and white bean recipe we put together earlier this week after a long day of meetings. The greens were brightened by the lemon zest. They were delicious over basmati rice, but would work alongside any meat dish.
serves 4
Ingredients:
1 1/2 pounds collard greens, stemmed and cut into 1/2-inch ribbons
1 medium shallot, thinly sliced
1 15-ounce can white beans (1 1/2 cups), rinsed and drained
2 teaspoons lemon zest
2 tablespoons unsalted butter
salt and pepper
1/2 cup low-sodium chicken stock
hot sauce
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.
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. Melt the butter in a large sautée pan over medium-high heat. When the foam subsides, stir in the shallots and reduce the heat to medium. Season the shallots with a light sprinkling of salt and pepper. Cook, stirring often, 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 (both the chicken stock and beans are salty), and stir.
5. Pour in the chicken stock. Give the greens a good 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 zest, and cook 5 minutes more.
6. Serve over rice with hot sauce on the side.