This is a fast recipe that my husband saw on Gourmet.com to fill your quota of green leafy vegetable without spending a lot of time on it. As you can see from the photo above, the key is to chiffonade the collard greens, after you have removed the stems, so that they form a nice green leafy confetti. Here is the recipe:
4-5 cloves of garlic
3-4 tablespoons of olive oil
pinch of salt
1 bunch of collard greens
Once you have removed the stems and shredded the collard greens, take your olive oil and garlic and place them in a sauce pan on medium heat. Saute garlic until it is lightly browned, then add the collards and a pinch of salt. I used some tongs to toss the greens with the garlic and olive oil. It only takes about 10 minutes, with frequent stirring, to cook the greens.
We paired it with the last of the venison sausage we had in the freezer. It was finally warm enough to open up the grill so we tossed the sausage on and it took no time to cook.