Good hot and cold!
2 Tbs Olive Oil
1 bu collards, stems removed and leaves cut into 1″ pieces
1/2 cut water and more if needed
zest and juice of one small lemon
1. Heat oil in a wok or large saucepan
2. Cook collards on medium heat for 3 min, stirring often
3. Add water and cook – stirring frequently – for 30 minutes, or until collards are very tender. Add more water if collards begin to stick.
4. Add lemon juice and zest and cook 5-7 minutes, until collards have mostly absorbed the lemon juice.