You are probably most familiar with the slow-cooked collards of the South, a treatment that yields delicious greens but fails to celebrate their inherent brightness. I prefer a quick sauté; shred the leaves as thinly as you can, and they will cook in no time. I like to serve a mound of these collards topped with an over-easy egg for breakfast. This sauté works equally well with other greens, such as kale or kohlrabi greens. If you prefer softer greens, add a few minutes to the cooking time or cover the pan, remove it from the heat, and steam them for 5 minutes.
Recipe reprinted with permission from Brassicas: Cooking the World’s Healthiest Vegetables by Laura B. Russell (Ten Speed Press, 2014). Photo credit: Sang An.