- 1 very large collard bundle (when cooked will reduce significantly)
- one heaping kitchen spoonful of prepared minced garlic
- 1 to 2 Tbsp. olive oil
- 1 to 2 Tbsp. prepared lemon juice
- Rinse and dry each collard leaf
- Prepare collards by removing large veins from each leaf with a knife, then cutting each leaf into strips
- In a large pot, cook on medium olive oil and minced garden for a few minutes.
- Add collard strips stirring until reduced and slightly wilted (no need to reduce to texture of canned spinach)
- Remove from heat and then add lemon juice and stir
- Add salt and pepper to taste and serve hot.
