Ingredients
1 bunch of collards (4-6 stems)
5 cloves garlic
Extra virgin olive oil
Salt
Directions
Chiffonade collards and thinly slice stems. Heat water in a sauté pan and add collards when hot. When collards begin to wilt, grate garlic with a microplane into the pan. Continue to sauté collards until tender. Add salt to taste and liberally coat with extra virgin olive oil.
Yield
Serves 6
Nutrition
Related
Let’s all take care on Earth Day to give care to those we love, as well as to our communities, cities, states, country and planet.
Finding out the answers to these questions will help you make an informed camp decision.
Each year as summer comes to a close, August’s National Night Out celebrates local community efforts to stop crime and create positive change.