1. Remove hard stems from greens.
2. Stack leaves on top of each other. Roll into a tube shape. Make a few stacks if needed.
3. Use a sharp knife to slice leaf rolls into 1/4-inch wide strips.
4. In a large bowl filled with cold water, add cut greens. Allow any dirt to settle to the bottom of the bowl. If greens are very dirty, repeat this step. Lift greens out of bowl. Shake off any excess water.
5. Peel and mince garlic.
6. In a large skillet over medium-high heat, heat oil.
7. Add greens. Use caution, as oil might splatter when damp greens are placed in hot pan. If greens can't all fit in the pan at once, cook in two batches.
8. Stir greens until wilted, about 1-2 minutes.
9. Reduce heat to medium. Add garlic. Cook until greens are soft and excess water is gone, about 5-7 minutes. If garlic starts to brown or burn, reduce heat to medium-low.
10. Season with salt and pepper. Serve right away.
NotesTry chard, kale, or any other leafy greens instead of collards. Try serving over brown rice, cornbread, or whole wheat pasta. Add cooked greens to Turkey Tacos with black beans, cheese, and salsa. Or, add to egg sandwiches.
1 pound collard greens
4 medium cloves garlic
2 Tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Materialscutting board, large bowl, large skillet, measuring spoons, mixing spoon, sharp knife
More About Salad Greens
How to Select
Look for dark green leaves. Choose lettuce heads that are tight and firm.
How to Store
Wrap salad greens in slightly damp paper towels. Place in a plastic bag with holes for air. Store in the refrigerator for up to one week.
How to Prepare
• Rinse lettuce with cold water. Gently pat dry leaves before usin