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Recipe Summary test

prep:
20 mins
cook:
5 mins
total:
25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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