These collards are a little garlicky, a little lemony and seriously, irresistible. They’re the right quick and healthy entremets, and they’re exactly, what I’m craving as we get a taste of spring weather.

If you’re vegetarian take note, that these collard greens would go great with black bean and rice, I cooked these collard greens in the western style.

This whole recipe takes less than 15 minutes to prepare this delicious Collard Greens.

• Preparation Time: 10 Min
• Cook Time: 5 Min
• Total Time: 15 Min
• Serving: 4 Person

Ingredient:

• 1 large bunch – Collard greens
• 1 ½ tsp – Extra virgin olive oil
• ¼ tsp – salt
• 2 cloves – Garlic (Minced)
• A pinch – Pepper flakes red
• A couple – Lemon Wedge (For serving)

Preparation:

• Cut the thick centre rib out of each collard green, and give them a few chops so the strands aren’t so long.
• Heat a large pan then adds the olive oil, add all of the collard greens and the salt.
• Then allow them to cook for about 30 seconds before stirring again.
• Continue stirring until the greens are dark green and some are starting to turn browns on the edges, It will take between 4 min.
• Once the collards are just about done, add garlic and cook it for another one more minute.
• Remove the pan from the heat, immediately divide the cooked collard onto plates, and serve with a lemon wedge each.

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