Ingredients
1 bunch collard greens
1 ½ tbsp olive oil
¼ tsp salt
2 medium cloves of garlic, pressed or minced
Pinch of red pepper flakes
2-4 lemon wedges for serving
Instructions
To prepare collards: Cut out thick center rib of each leaf, then stack the leaves and roll them up into a cigar-like shape. Slice over the “cigar” as thinly as possible to make long strands, then shake up the leaves and chop a few times so the strands aren’t too long.
Heat a large skillet over medium-high heat and add olive oil. Wait a few minutes for oil to heat up.
Add collard greens and salt; stir until the greens are coated in oil. Wait 30 seconds in between stirring the greens, and cook until they are wilted, dark green, and browning at edges.
Stir in garlic and red pepper when the greens are almost done cooking, remove from heat.