Sauteed Collard Greens

I have another recipe for collards that I cook in the pressure cooker. However, it is more southern and uses pork. Here is my favorite recipe for collards. You won't believe they are collard greens- my family thought it was swiss chard. It is from Epicurious. It appears to have been published in Gourmet in December 1998. I read the reviews before I cooked it and I have changed the cooking time from 15 minutes to 6 minutes. Delicious!

This recipe can be prepared in 45 minutes or less.

Some people favor collard greens boiled until they are meltingly tender, while others prefer them to retain some bite. This recipe satisfies the taste of the latter group.
 

Yield: Serves 4

2 1/2 pounds collard greens
2 garlic cloves
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon fresh lemon juice, or to taste

Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 6 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.
Drizzle collards with lemon juice and toss well.

**Picture is on the polenta recipe. Delicious as always. We ended up with 10 oz of collards, but I still used 2 garlic cloves and halved the butter and olive oil. I forgot to add the lemon juice.