Collards are often paired with bacon, but our new favorite twist is to flavor the greens with spicy pepperoni.
1/3 cup extra-virgin olive oil
6 ounces pepperoni, julienned
2 large shallots, thinly sliced
6 garlic cloves, thinly sliced
4 pounds collard greens, stemmed and coarsely chopped
3 tablespoons fresh lemon juice
How to Make It
In a pot, heat the olive oil. Add the pepperoni, shallots and garlic and cook over moderately high heat, stirring, until the shallots are softened, 3 to 5 minutes. Add the collard greens in large handfuls, stirring and letting each handful wilt slightly before adding more.
When all of the collards have wilted, add 1/4 cup of water and a generous pinch of salt. Cook over moderately high heat, stirring occasionally, until the greens are crisp-tender and most of the liquid has evaporated, about 10 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a bowl and serve.
The cooked collard greens can be refrigerated overnight.
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