These 15-Minute Greens Taste Like They Braised All Day

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These 15-Minute Greens Taste Like They Braised All Day
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For those nights when there’s not enough time for low-and-slow collards, make this simple vegetable side.

The only thing better than a good recipe? When something's so easy that you don't even need one. Welcome to It’s That Simple, a column where we talk you through the dishes and drinks you can make with your eyes closed. The beauty of braised greens is that they cook forever. They don’t mind that your attention is elsewhere—on a skillet of frying chicken, maybe, or a pot full of mac and cheese. They don’t care that you’re only occasionally remembering to stir.

These two ingredients add a world of complexity and richness, and just happen to keep the whole thing vegetarian. The resulting greens are delightfully tangy and robust, with the fibrousness and bitterness cooked out—all in just 15 minutes. Here’s how to make Speedy Smoky Collards: Heat 2 Tbsp. unsalted butter and 1 Tbsp. olive oil in a large skillet over medium heat until the butter is melted. Add a few cloves of thinly sliced garlic .

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