Simply Sautéed Collard Greens

True to my Southern heritage, I grew up eating collard greens that were cooked for a long time. As I learned when I visited a plantation in Georgia, part of this tradition began when slaves left pots of food cooking while they tended the fields. Since tough cuts of meat were used to season the greens, the long cooking was necessary to tenderize the meat. At Brown Sugar Kitchen, we’ve left that tradition behind. I’ve found that sautéing the greens briefly in olive oil and seasoning them with