Food Recipes Side Dishes Vegetable Side Dishes Sautéed Collards and Cabbage with Gremolata Be the first to rate & review! These crunchy sautéed greens from chef Carla Hall get big flavor from garlic, lemon and crushed red pepper. Slideshow: More Vegetarian Recipes By Carla Hall Carla Hall Carla Hall first won over audiences when she competed on Bravo's Top Chef and Top Chef: All Stars and shared her philosophy to always cook with love. She believes food connects us all, and she strives to communicate this through her work, her cooking, and in her daily interactions with others.Expertise: cooking, soul food, food TV, cookbooks.Experience: Carla spent 7 years co-hosting ABC's Emmy award-winning, popular lifestyle series The Chew, and she currently brightens the mornings of millions as a Culinary Contributor to Good Morning America. Carla is featured on Food Network shows such as BakeAway Camp, Thanksgiving Baking Championship, Holiday Baking Championship, and Worst Cooks in America, as a judge and a host. She was also a judge on Netflix's Crazy Delicious. Carla hosts a podcast on the Wondery Platform, called Say Yes with Carla Hall, focused on interviews with successful people to explore how they overcame challenges and found ways to flourish. Her latest cookbook, Carla Hall's Soul Food: Everyday and Celebration, was published in 2018, landing on best cookbook lists across the country and receiving a NAACP Image Awards nomination.Born in Nashville, Carla grew up surrounded by soul food. When the time came for her to select her career path, she first opted for a business route – she graduated from Howard University's Business School and worked as an accountant for two years – before deciding to switch gears to work as a runway model. It was during that time, as she traveled (and ate) her way through Europe for a few years, that she truly realized her deep-rooted passion for food could be her career path.Today, she is a trained chef who has worked in several professional restaurant kitchens in and around the Washington, D.C. area and is an accomplished television personality and author. In addition to being featured in numerous cookbook collections including The Chew series of cookbooks, she authored Carla's Comfort Food: Favorite Dishes from Around the World and Cooking with Love: Comfort Food That Hugs You.Carla is very active with a number of charities and not-for-profit organizations that reflect her passion for causes close to her heart. She is on the board of trustees for Helen Keller International, Pajama Program, GenYouth, and 4H. The thread which runs through all of these things is advocating for the physical and mental well-being of children.Carla lives in D.C. with her husband, Matthew Lyons. Food & Wine's Editorial Guidelines Updated on December 1, 2015 Rate PRINT Share Trending Videos Close this video player Photo: © Con Poulos Total Time: 45 mins Yield: 12 Ingredients ¾ cup parsley (finely chopped) 1 ½ teaspoons minced garlic (plus 2 thinly sliced garlic cloves) 1 tablespoon lemon zest (plus /4 cup fresh lemon juice finely grated) ½ cup extra-virgin olive oil (plus 2 tablespoons) Kosher salt Black pepper 4 shallots (3/ cup halved and thinly sliced) 1 ½ pounds green cabbage (9 cups cored and sliced 1/4 inch thick) 1 ½ pounds collard greens (12 cups stems discarded, leaves sliced 1/4 inch thick) ¾ teaspoon crushed red pepper Directions In a small bowl, combine the parsley, minced garlic, lemon zest, 3 tablespoons of the lemon juice and 6 tablespoons of the olive oil. Season with salt and black pepper and mix well. In a large pot, heat 2 tablespoons of the olive oil. Add the shallots and sliced garlic and cook over moderate heat, stirring occasionally, until light golden, about 5 minutes. Add the green cabbage, collard greens and the remaining 2 tablespoons of olive oil and season with salt and black pepper. Cook over moderately high heat, stirring, until the collards and cabbage are wilted and crisp-tender, 7 to 8 minutes. Stir in the crushed red pepper and the remaining 1 tablespoon of lemon juice. Transfer the greens to a platter, top with the gremolata and serve. Make Ahead The gremolata can be made up to 3 hours ahead and kept covered at room temperature. Originally appeared: December 2015 Rate It Print