Collard Greens with Parsley-Caper Sauce

from Charles Vollmar, Chef and Owner, Epicurean Exchange

Serves 8

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INGREDIENTS:

Collard Greens
2 bunches collard greens (or leafy greens of choice)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Parsley Caper Sauce
3 tablespoons capers, rinsed
1/2 cup packed fresh Italian parsley leaves
1/3 cup extra-virgin olive oil
2 tablespoons minced shallot
1 teaspoon Dijon mustard
1 garlic clove, minced
1 tablespoon red wine vinegar

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PREPARATION:

Wash and dry the greens well. Remove the ribs from the greens and discard. Pile the leaves together and roll into a cylinder. Cut from end-to-end into 1/4-inch threads.

To prepare the sauce: In a food processor, combine all the ingredients and process until finely minced. Remove from processor and set aside.

In a large sauté pan, heat the olive oil over medium heat. Add the greens in small handfuls and toss continuously with the oil until slightly softened. Continue to add greens in small batches until they are all incorporated, tossing continuously.

Sauté to desired doneness, being careful not to overcook, as the flavor and texture diminishes. Season with Kosher salt and freshly ground black pepper.

To serve, toss the sautéed greens with a small amount of the parsley-caper sauce or serve it on the side.