- Cook Time
- Prep Time
- 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
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.