The collard green challenge continues....
There is a Chinese dish..crispy spinach which works well for collard greens if you blanch the collards before frying.
Chop the collard greens into small squares or strips and blanch for two minutes --wring out as much moisture as possible and then fry (I used olive oil) for one or two minutes until crisp and then season. They are good alone but great on top of a salad or potatoes....
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