Sauted Collard Green And Garlic

It seems that every southern chef has a recipe for this classic. This is a simple approach from the game with spicy garlic. Be sure to discard the Collard stems and cut the leaves into thin strips, making them softer. You must cook the green vegetables before returning to garlic as the leaves can be a little hard. This dish is simple and easy, making it a refreshing and healthy addition to your holiday menu to make up for the heavier dishes. And if you already have a southern theme (corn flour filling or sweet potato puree?), So much the better.