Prep Time: 5 minutes
Cooking Time: 5 minutes
Yield: 6 servings
2 bunches collard greens
3 cloves garlic
2 tablespoons olive oil
Salt and pepper to taste
1. Wash collards.
2. Remove leaves from stems, tear leaves in half and stack into piles 4 leaves thick. Roll the stack
tightly, turn to the side and cut carefully into very thin strips. Repeat with all collards. The effect is
that the leaves will be shredded.
3. Mince the garlic.
4. Heat oil in a frying pan and sauté garlic until golden brown, about 30 seconds.
5. Add collards, salt and pepper and toss quickly for about 3 minutes with tongs or a fork, making
sure all greens cook through.
6. Remove from heat and transfer to serving dish.