Serves 6; Recipe by Courtney McDonald
-2 bunches collard greens
-3 Tbsp. extra-virgin olive oil
-1 bunch green onions, thinly sliced
-4 cloves garlic, minced
-salt and freshly-ground black pepper, to taste
Remove the collard green stems below the leaf. Wash the greens well. Stack the leaves on top of each other and roll tightly. Slice the greens thinly crosswise to create fine ribbons. Set aside.
Heat a skillet over high heat and add the olive oil. When oil is hot but not smoking, add the garlic and green onion and cook for about 20 seconds. Add the sliced collard greens and stir to incorporate the garlic and green onions. Season to taste with salt and pepper and cook, stirring constantly, until the collards are wilted but still vibrant green – about 2 minutes. Serve immediately as a side dish.