How to make it

  • Wash greens thoroughly in several changes of water to remove any dirt or sand then drain well.
  • Remove and discard stems and thick center of collard greens then cut out any yellow spots.
  • Place several leaves in pile then roll them into a thick cylinder and cut into thin strips crosswise.
  • Repeat with remaining leaves then fluff and place cut greens into a large bowl.
  • Heat olive oil over medium heat in a large heavy skillet or wok.
  • Add onion and sauté until soft about 5 minutes.
  • Raise heat to medium-high then add garlic and dried pepper and sauté 1 minute.
  • Do not let garlic brown.
  • Add greens in batches tossing frequently to make sure they are coated with olive oil and garlic.
  • Add broth, salt and pepper then tow well and cover and cook 5 minutes.
  • Remove from heat and serve warm.

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