Active Time

　　25 min

　　Total Time

　　30 min

　　Unlike southern-style slow-cooked collards, this blanched and quickly sautéed version has a bit of chew.

　　

Ingredients

Makes 4 servings

　　2 lb collard greens (2 to 3 bunches), stems and center ribs discarded

　　3 tablespoons olive oil

　　2 teaspoons finely chopped garlic

　　3 to 5 flat anchovy fillets (to taste), drained, rinsed, and patted dry

　　1/4 teaspoon black pepper

　　

Step 1

Cook collards in a large pot of boiling salted water, uncovered, until barely tender, 6 to 8 minutes, then drain well in a colander and coarsely chop.

　　

Step 2

Heat oil, garlic, anchovies, and pepper in a 12-inch heavy skillet over moderately low heat, stirring frequently, until anchovies are dissolved and garlic is fragrant but not browned, about 3 minutes. Add collards and increase heat to moderate. Cook, stirring frequently, until collards are just tender and flavors are blended, 5 to 10 minutes.