A la carte

For lunch, I usually stick with the tried and true sandwich. But occasionally I'll branch out of my squarish comfort zone to accommodate something a little more interesting.

This time, collard greens.

some mofo' collard greens

When I tell people I love collard greens, they usually say, really? You? ... Did you grow up in the South? 

And I state firmly, nay! I did not grow up in the South, and I do love them. However I cook them slightly different than the traditional boiling, I have a dislike for soggy veggies.

Collard greens are really quite amazingly healthy. Look at these facts I stole borrowed from reliable sources:
-lowers cholesterol
-cancer prevention
-good source for vitamin A, C, K, manganese, folate, calcium, fiber, antioxidants, etc etc.

My trick to cooking them without releasing the overwhelming sulfurous smell that can occur is by sautéing instead. So I'll cut off the stems like this:

Cut along the red lines.

And then stack the cut leaves on top of each other, and roll up into a tight leaf burrito. Slice thinly.

Leaf confetti

Now heat up olive oil on the skillet and break out the fresh garlic.

Does anyone else see the face in the oil?

Mince garlic and cook it for a couple minutes, then toss in the greens.

This feels festive.

Sauté until it begs for mercy and wilts with defeat. I usually don't let it go for too long, it will start to get mushier and give off a distinct sulfur smell which I don't personally care for. But I hear dragons like that sort of thing, so if you're cooking for a vegetarian dragon cook for 10ish minutes.

mmmmmmm

Yum! It's done. Add some salt to taste and enjoy!