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Ingredients
- 2 pounds fresh collard greens
- 3 tablespoons pure olive oil
- 1 medium-size onion, minced
- 2 cloves garlic, minced
Method
- Wash the collards thoroughly and bunch it together.
- Take each bunch, roll it tightly, and cut in crosswise into thin strips.
- Wash the strips and drain them thoroughly.
- Heat the oil in a large, heavy skillet over medium heat, then cook the onion and garlic, stirring them until they are lightly browned.
- Add the kale strips and cook, stirring for 5 minutes so that the greens are soft, but retain their bright green color.
- Serve hot.
