1 bunch of collards (4-6 stems)
5 cloves garlic
Extra virgin olive oil


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.


Serves 6


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