First time working with collard greens!
I cooked it just like I do with kale and it came out yummy! The eggs somewhat neutralizes the bitterness.
Ingredients: Serves 2 as a side dish
1 bunch collard greens – rinsed well, leaves torn off of the hard center stems
2 Tbs olive oil
5-7 cloves or garlic – smashed and peeled
pinch of sea salt
pinch of black pepper
Squeeze of fresh lemon juice (1 wedge)
Wash leaves, rip the green leaves off the ribs and remove stems – basically just want the green leaves) – Tear them up into large pieces.
Heat a medium-large sized pan, add oil and garlic cloves, heat over medium high heat. (make sure you don’t burn the garlic – will become semi bitter)
Add greens to the pan, sprinkle salt and pepper and stir occasionally until greens are wilted. Overdoing it will lose the bright green color.
Squeeze lemon juice, remove greens from the heat and set aside.
Cook eggs to your liking and mount it on the greens. (I prefer over easy)
Serve it with a buttered toast and coffee. It’s healthy and delicious!