Vegetables Greens Sautéed Collard Greens with Pepperoni Be the first to rate & review! Collards are often paired with bacon, but our new favorite twist is to flavor the greens with spicy pepperoni. Slideshow: Pizza Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on November 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 45 mins Yield: 12 Ingredients ⅓ cup extra-virgin olive oil 6 ounces pepperoni (julienned) 2 shallots (large thinly sliced) 6 cloves garlic (thinly sliced) 4 pounds collard greens (stemmed and coarsely chopped) Kosher salt Pepper 3 tablespoons fresh lemon juice Directions 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. Make Ahead The cooked collard greens can be refrigerated overnight. Rate it Print