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
