Preparation Time: 5 minutes
Cooking Time: 5 minutes
1 bunch collards
3 Tbsp. olive oil
Sea salt and fresh ground pepper to taste
1/3 cup lemon juice
Wash collard leaves and pat dry. Chop leaves coarsely. Heat skillet or wok over high heat. Add oil and let stand for a few seconds.
Toss in greens. Cook over high heat, stirring constantly, until they wilt, about 3 to 5 minutes. Season with salt and pepper. Add lemon juice and seasoning if needed.
Source: Towne, A Midwest Gardener's Cookbook.