| 2 |
bunches collard greens, ribs removed and sliced (about 10 cups) |
| 2 |
Tbsp. extra-virgin olive oil |
| 2 |
tsp. minced garlic |
| 2 |
Tbsp. chicken broth or water |
| |
Salt and pepper to taste |
|
Sauté greens in oil in a large sauté pan over medium-high heat for 1-2 minutes, tossing constantly.
Add garlic; sauté briefly, then add broth, salt, and pepper. Cook until tender but not mushy, 3-4 minutes.
|
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