Crunchy Collards


  • 20 leaves of Collard Greens (separated evenly)
  • 3 Tbsp Olive Oil
  • 4 Cloves of Garlic, sliced
  • Salt


  • Cut the stems off of the collard greens
  • Stack 10 at a time and roll them up like a rolling pin
  • Cut very thin slices of the collards and set aside and repeat
  • In heavy pan, heat olive oil and garlic until just smoking
  • Throw in collards in and toss quickly.
  • Constantly toss around for about 2-3 minutes until just starting to wilt and remove from heat
  • Sprinkle a dash of sea salt, toss and serve.

Want to dress it up? Add almond slivers or craisins, or both!

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