2 1/2 pounds Collard Greens
1 tablespoon Unsalted Butter
1 tablespoon Olive Oil
2 teaspoons Minced Garlic
1 tablespoon Shallots minced
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Meyer Lemons juice freshly squeezed or to taste
Rinse collards very well in cold water. You may have to drain and repeat if they are very sandy.
Remove and discard stems and center ribs of collard greens.
Cut leaves into 1-inch pieces. In a kettle of boiling water cook collard greens 20 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
In a 12-inch heavy skillet heat butter and oil over medium high heat until foam subsides and stir in garlic, shallot, collards, and salt and pepper to taste.
Sauté collard mixture, stirring until heated through, about 5 minutes.
Drizzle collards with lemon juice and toss well.