Mulberry Street Market Recipe: Collard Greens with Lemon | Environment

The Mulberry Street Market is set today, Wednesday, from 4-7 p.m.

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

   Directions:

1. 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.