Collards with Dill and Parsley

I can't believe how many years I wasted being scared of leafy greens. I assumed they would be bitter -- probably because the ones I had eaten before were indeed very bitter. Or, soggy and overcooked and too much like mush. But, once you cook leafy greens a few times, you realize that you couldn't have an easier vegetable side dish to prepare.

Collards with Dill and Parsley
Greens Glorious Greens

3/4 lb collard greens (6-7 c), chopped
2 tsp olive oil
2 carrots, cut diagonally into 1/4" ovals
1/2 c water
pinch salt
2 tsp dill weed, fresh, chopped
1/4 c parsley, minced
1 T lemon juice

Wash collards. Trim stalks from greens and discard stalks. Cut leaves into 1/4" strips and set aside.

Heat oil in a large skillet. Add carrots and cook 2 minutes, stirring frequently.

Add collard greens and toss to coat with oil, about 1 minute. Add water. (After just a few seconds, you entire stock pot full of greens will will down to a very manageable amount -- see below.)

Cover and cook 8-10 minutes over medium heat. Check tenderness of greens, and sprinkle with a pinch of salt.

Stir in dill and parsley and cook 1 minute. Season to taste with lemon juice and serve immediately.

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