Quick Collard Greens

Ingredients

1 large bunch (about 10 ounces) collard greens

1 1/2 tablespoons extra-virgin olive oil

1/4 teaspoon fine sea salt

2 med cloves garlic, pressed or minced

Pinch of red pepper flakes

Lemon wedge for serving

Directions

To prepare the collards: Cut out the thick cneter rib on each collard green.  Stack teh rib-less greens and roll them up into a cigar-like shape.  Slice over the "cigar" as thinkly as possible to make long strands.  Shake up the greens and give them a few chops so the strands aren't too long.

Heat a large heavy bottom skillet over med-high heat, then add the olive oil.  Once the oil is shimmering, add all of the collard greens and the salt.

Stir until all of the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again.  Continue stirring in 30 second intervals until the greens are wilted, dark gree, and some are starting to brown on the edges.  This will take 3 to 6 minutes.

Once the collards are just about done, add the garlic and red pepper flakes.  Stir to break up the garlic and cook until it's fragrant, about 30 seconds.  Remove the pan from the heat.

Immediately divide the cooked collards onto plates and servie with a lemon wedge.

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