This dish is a crowd pleaser, for both the young and less young. Collard greens are a nutritional powerhouse. They outrank broccoli, spinach and mustard greens in nutritional value. They are low in calories, high in fiber, and full of betacarotene, vitamin C, calcium, and B vitamins. The best way to prepare collard greens is to boil them in a large skillet using a small amount of water.

Serves: 4-6

• 2 bunches collard greens
• 1 tablespoon extra virgin olive oil
• 2 large onions, sliced into thin crescents
• 3 cloves garlic, minced
• sea salt to taste

1. Wash collards, remove stalks and stack 4 to 5 leaves at a time. Slice into strips, about 1/4 inch wide. Set aside.
2. In a large skillet, heat oil over medium heat. Add onions and sauté for 15 – 20 minutes, until golden. Make sure not to burn them.
3. Add garlic and sauté for another 2 minutes.
4. While the onions are cooking, bring 2 – 3 cups of water to a boil in a 12-inch skillet with a lid. Add collards, cover, and cook over high heat for 8-10 minutes, stirring occasionally. The greens are cooked when they are tender but still bright green. Drain in a colander.
5. 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 a bit of olive oil.