- 2 bunches collard greens
- 3 tablespoons extra-virgin olive oil
- 1 large shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Heat oil in a large, heavy skillet over medium heat. Cook shallot with garlic, stirring often, until they are lightly browned, about 3 minutes. Add greens, salt and pepper. Cook, stirring often, until the greens are tender and bright green, about 5 minutes. If necessary, cover with a lid and cook an additional few minutes until the leaves are tender.
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