3/4 lbs collard greens,
1 T extra virgin olive oil,
3 onions, sliced into thin crescents,
3 cloves garlic minced,
salt to taste
Wash collards, remove stalks and stack 4 to 5 leaves. Slice into strips and set aside.
In large skillet heat oil over medium heat. Add onions and saute for 15-20 mins until golden and sweet. Take care not to burn. Add garlic and saute for another 2 to 3 mins until golden.
While the onions are cooking, bring 2-3 cups of water to a boil in a skillet with a lid. Add collards, cover, and cook over high heat for 8-10 mins. The greens are cooked when they are tender but still bright green. Drain in a colander and set aside. Add greens to onions and garlic. Season with salt to taste and cook for another 1-2 minutes to heat through. Serve hot, drizzled with additional olive oil if you dare!
*add 2 tablespoons raisins for the last 3 minutes of cooking for a variation
Source: Greens Glorious Greens! by Johnna Albi