Ingredients
1 ounce (2 tablespoons) unsalted butter
1 garlic clove, smashed
2 small bunches collard greens (about 1 1/2 pounds), stems removed, leaves cut crosswise into 1/2-inch strips
3/4 cup homemade or store-bought low-sodium chicken stock
Coarse salt and freshly ground pepper
1 1/2 teaspoons finely grated lemon zest
2 teaspoons fresh lemon juice
Lemon wedges, for serving
Preparation
Heat 1 tablespoon butter and the garlic in a large pot over medium-high heat. Add greens, and cook, stirring often, until wilted, about 3 minutes. Stir in stock, 3/4 teaspoon salt, 1/8 teaspoon pepper, and the zest, and cover. Reduce heat to medium, and cook until tender, 8 to 10 minutes. Add lemon juice and remaining tablespoon of butter. Stir until butter melts. Season with salt and pepper, and serve immediately with lemon wedges.
