These greens are distinct not so much as for their flavor, but the manner in which they are trimmed into long, thin strips and their still crisp, al dente texture. Serves 4 – 6 as a side dish.
- 2 bunches organic collard greens
- 2 slices Christiansen Family Farm bacon
- 1 organic shallot
- 4 organic garlic cloves
- ½ organic Eureka lemon
- LHF California extra virgin olive oil
- Kosher salt and fresh pepper
Trim the tough stems from the collard greens. Stack the leaves on top of each other into large piles and roll tightly like you are rolling a cigar. Slice crosswise, about 1/4 - ½ inch thick, into long strips.
Mince or grate the shallot and garlic cloves.
Juice the lemon, discarding an pits or pith.
Heat a large skillet over medium heat. Coat the bottom of the pan with a bit of oil, then add in the bacon and sauté until crispy. Remove the bacon and set aside; crumble when cool enough to touch.
To the same hot pan, add in the shallot and garlic. Sauté, stirring frequently until lightly browned, about 3 minutes. Add in the chopped greens, plus salt and pepper to taste. Stir frequently, and cook until the greens are a bright green color and slightly tender, about 3 minutes. Cover and cook for 2 – 3 more minutes to further soften, if desired.
Toss the greens with the crumbled bacon and fresh lemon, plus salt and pepper to taste. Serve right away.