Ingredients
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1 lb collard greens
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1 tbsp canola oil
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3 cloves garlic, crushed
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1 cup chopped onions
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1/2 cup water
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1/2 tsp ground black pepper
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1 thick lemon slice, quartered
Steps
1
Wash collards thoroughly to remove all traces of sand. Remove tough center stalk. Chop into thin strips.
2
Heat oil in a large skillet over medium heat. Add garlic and onions and saute just until onions begin to wilt.
3
Add water and reduce heat to medium low. Add collards to skillet, pressing down to compact them, and cover with lid.
4
Cook 15 minutes or until tender.
5
Stir in pepper. Garnish each serving with a lemon wedge.
