Sauteed Collards and Onions

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Sauteed Collards and Onions

 

6 lb Collard greens

2 tb Vegetable oil

2 c Minced onion

4 Garlic cloves, minced

1 ts Salt

 

 

Remove stems from collard greens. Wash leaves

thoroughly; pat dry, and coarsely chop to equal 20

cups.

 

Bring 4 quarts water to a boil in a large stockpot;

add half of the chopped greens, and cook for 4

minutes. Remove the greens with a slotted spoon,

draining them well. Repeat the procedure with

remaining chopped greens, and discard the water.

 

Heat oil in stockpot over medium heat. Add onion and

garlic; saute 3 minutes or until tender. Add greens

and salt; saute 3 minutes or until tender. Yield: 12

servings (serving size: 1/2 cup).