Quick-Cooked Collards with Pecans & Lemon - Rachael Ray Every Day

Quick-Cooked Collards with Pecans & Lemon

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Quick-Cooked Collards with Pecans & Lemon
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 1/4 cup chopped pecans
  • 1 tablespoon EVOO
  • 1 large clove garlic, finely chopped
  • 1 large bunch collard greens (1 lb.), stemmed, leaves thinly sliced
  • 2/3 cup chicken broth
  • 2 tablespoons fresh lemon juice

Preparation

Preheat the oven to 350 degrees . Scatter the pecans on a rimmed baking sheet. Bake until toasted, about 8 minutes; let cool.

Meanwhile, in a large pot, heat the EVOO over medium-high. When the oil shimmers, add the garlic and stir for 30 seconds (do not brown). Add the collard greens, season with salt and pepper and toss until wilted, 3 to 5 minutes. Add the chicken broth, then cover and cook for 1 minute. Add the toasted pecans and lemon juice; toss and season.