Sautéed Greens

Intro

Wonderful method of bringing out the flavor in common overlooked greens. Also works well with greens of root vegetables. Overcooking greens makes them bitter, so figuring out the admissible band for wilting is key here in maximizing flavor. This is especially true for herbs. Substitute any other herb for tarragon as desired.

Directions

1. Rinse the collards or chard and allow to dry. Wet veggies will have an explosive reaction with oil!
2. Stack the greens together, and roll into a cigar shape. This makes it easier to cut through. Roughly slice into large pieces.
3. Heat a stainless steel pan, then dump the greens in. The dry pan will help create a flavorful char. After about a minute (keep a close eye!), add oil to prevent burning. Stir periodically.
4. Crush peeled garlic with the blade of your knife, and toss into the pan. Add salt to taste, and continue stirring occasionally until greens are sufficiently wilted.
5. Turn the heat off, and add the tarragon, removed from the stems. Using the residual heat, stir until tarragon wilts, then serve.