- 2 tablespoon extra virgin olive oil
- 3 medium finely chopped shallots
- 1 bunch collard greens, thick stems diced very small and leaves thinly sliced
- 4 cloves garlic, chopped
- Sea salt, to taste
- Ground pepper, to taste
Heat olive oil over medium heat in a large skillet or pan. Add shallots and garlic and cook for 5 minutes or until translucent. Meanwhile, rinse sliced greens under water. Chop stems finely and add to pan. Cook over medium low heat with top on until stems soften. Add sliced greens to the pan with salt and pepper. Cover and wilt the greens, stirring occasionally, until bright green and still tender, about 10 minutes. Serve immediately and add salt and pepper to taste.