Sautéed Collard Greens with Garlic
1 bunch collard greens (chiffonade–see below)
1 small onion, chopped
2 cloves of garlic, minced
2-4 tablespoons extra-virgin olive oil
Sea salt (to taste)
Lay collard leaf flat on your cutting board. Cut out the stem and put aside. (Repeat with each remaining leaf)
Stack 3-4 leaves on top of each other and roll them up, as
you would a sushi roll then slice from the end to create long strips.
Chop the stems into very small pieces.
Place oil in the pan and place the burner on medium heat and add the onions. Saute’ for 2-3 minutes and add the garlic saute’.
Add in the chopped up collard stems, sprinkle some sea salt on them and sauté for 3-4 minutes.
Add in the collard leaves and more sea salt and sauté for 3-4 minutes or until they are cooked to your liking.
Serve with quinoa or brown rice or eat by itself!