Collard Greens

From Cookie and Kate (https://cookieandkate.com/quick-collard-greens-recipe/), but somewhat adjusted. 

Cut out the thick center rib out of each leaf of

    1 large bunch (about 10 ounces) collard greens

Chop the ribs into thin (1/8") disks. Stack the rib-less greens and roll them up into a cigar-like shape. Slice over the “cigar” into 1/8" strips; then cut these so they're not so long as to be messy.

Heat

    1 ½ T extra-virgin olive oil

in a large skillet over medium-high heat; add

    the collard greens

    ¼ t salt

Stir to coat with oil, can cook about 3-5 min, stirring often, until some strands are browing a bit. 

Add

    1 t prechopped garlic, or 2 medium cloves garlic, pressed or minced

    Pinch of red pepper flakes (1/4 - 1/2t)

and cook about 30 seconds more, mixing carefully. 

Serve with 

    a lemon wedge each 

or squeeze a half-lemon over the greens in the pan, or omit entirely.