Quick Garlic & Lemon Collards

1. 1
   prep

   Prep the collard greens.

   1.Rinse 1 lb collard greens under cold water and pat dry.

   2.Fold each leaf in half and slice away the tough center stem.

   3.Stack the stemmed leaves, roll tightly into a cigar shape, and slice into thin ribbons.
2. 2
   saute

   Sauté garlic and red pepper flakes.

   1.Heat 2 tbsp olive oil in a large skillet over medium heat.

   2.Add 5 cloves sliced garlic and cook until just fragrant, about 30 seconds.

   3.Add a pinch of red pepper flakes and stir once.

   TIPWatch the garlic closely — it burns fast and turns bitter.
3. 3
   saute · ~5 min

   Wilt the collard greens.

   1.Add the sliced collards to the skillet in handfuls, stirring as they wilt.

   2.Sprinkle with a pinch of salt and a pinch of black pepper.

   3.Add 2 tbsp water, cover, and cook for 5 minutes, stirring once halfway.

   TIPThe water creates a quick steam that tenderizes the leaves without losing their bite.
4. 4
   mix · ~1 min

   Finish with lemon juice and serve.

   1.Remove the lid and let any remaining water cook off, about 1 minute.

   2.Squeeze 1 tbsp fresh lemon juice over the greens and toss well.

   3.Transfer to a serving bowl and serve warm.

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