jam-garden collards

Ingredients

4 Collard Leaves

1 large or 2 small garlic cloves sliced thick

Enough Olive Oil to sautee the garlic

Half of a Lemon

Salt

Tools

Knife

Cutting Board

Large Pot

Collander

Instructions

1. Cut the giant leaves from the plant

2. Trim along the vein to remove it

3. Cut it into leaves 1.5 inch square

4. Blanch for 3.5 minutes in boiling water then strain and arrest under cold water

5. Place Garlic and Olive oil in non-stick pan on medium-high till garlic begins to brown, then toss to brown the remaining side

6. Towel dry collards

7. When garlic has browned on both sides, stir fry collards till almost dry.

8. Sprinkle with lemon juice and season with salt as necessary

9. Serve hot

Notes:

My garden, my kitchen:

• 1. Try to pick your own

  2. Must Blanch

  3. Get them as crispy as you want

  4. Don't Over Season