I am a Southern Girl and I love my Collard Greens. I remember my Mom would have her greens cooking on the stove, what seemed like FOREVER! Here is a healthier, faster version for you to try.
P.S. Don’t get scared by the word Fried!
1lb of Greens
2 cloves of Garlic minced
Stock( you can use vegetable stock or chicken stock)
Get your stock simmering in a pot
Clean, Roll and Cut Greens into ribbons
Cover the bottom of a heavy fairly large sauté pan about a ¼ inch with olive oil. Sauté onion until tender 5-7 minutes. Add Garlic and sauté for another 1-2 min.
Add Greens in batches, turning with tongs making sure oil, garlic, and onions have nicely coated the greens. After all of the greens have been added and coated, cook until they are a nice vibrant green.
Once vibrant green, add stock one ladle at a time.
Allow greens to simmer on med-low about 45mins.