Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Sauteed Collard Greens with Garlic 3.5 (112) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 15 mins Total Time: 25 mins Servings: 4 Collard greens are normally associated with a long, slow cooking time, but this method requires only 10 minutes of steaming. Sauteing the leaves with garlic first balances the vegetable's bitterness. Pull or cut out the thick stems, and wash the leaves well before using. Cook Mode (Keep screen awake) Ingredients 2 tablespoons extra-virgin olive oil 6 garlic cloves, thinly sliced ¼ teaspoon crushed red-pepper flakes 2 heads collard greens (about 1 pound each), tough stems and ribs removed, leaves coarsely chopped Coarse salt ½ cup water Directions Heat oil in a large saute pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collardgreens and 1 teaspoon salt. Reduce heat to medium-low. Add water, and steam,covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated. Originally appeared: Martha Stewart Living, December 2010 Rate It PRINT