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.