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.