Prepare:
2 bunches collard greens (6-8 cups prepared)
Sautee Greens In:
1 T. olive oil
Add:
1 T. garlic, minced
2-3 T. chicken broth or water
Salt and black pepper to taste
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Prepare greens by removing the tough stem. Roll leaves into a cylinder and cut into wide ribbons.
Saute greens with olive oil in large saute pan over high heat, 1-2 minutes.
Add garlic and saute greens another 1-2 minutes, tossing constantly. Add chicken broth (or water), salt, and pepper, and cook uncovered 3-4 more minutes until tender but not mushy – they should still be bright green! Serve immediately.
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