Everyone always talks about the main dish, but a really good side dish can steal the show. Here we keep the calories low enough so that a second helping won’t do much damage.
Photo: Oxmoor House
Collard greens are a favorite in the American South, where the greens are traditionally boiled with ham hock. This modern technique relies instead on a speedy sauté, which cooks ribbons of greens in record time. The quick cooking preserves most of the greens’ nutrients so they aren’t lost to the “pot likker,” the broth left at the bottom of the pot after the greens have been cooked.