Note: this piece first appeared in the March 2006 issue of Clark Wellness ForkBytes.
Serves 4
1 bunch collard greens, washed and sliced (stems sliced separately)
1 tablespoon extra-virgin olive oil
1 teaspoon black pepper
pinch sea salt
1/2 cup water
1 cup fresh chopped dill
1 cup fresh chopped parsley
Heat oil in a large skillet with pepper and add stems, if using, to sauté alone for a minute or two. Add leaves and sea salt and sauté about 3 minutes.
Add water (stepping back to avoid splattering oil), cover pan, and allow to steam for 3 to 4 additional minutes.
When collards are just tender, stir in herbs and serve immediately.
