1 small onion diced
1 bunch of collards
2-3 tsps of your favorite cooking fat- olive oil, lard, grape seed oil, etc.
Dice the onion. Rinse the collards leaving them in a bunch. Roll the bunch lengthwise along the stem. Slice in thin slivers perpendicular to the stem. No need to de-stem, just make sure your slices are thin so that the stem gets diced into small pieces.
Heat up a heavy bottomed skillet with the oil. Add onions and cook till translucent. add the collards a handful at a time, stirring till each handful begins to wilt before adding the next handful. Once you’ve added it all, continue to cook, stirring frequently till all the greens have turned a bright green and are tender. This whole process won’t take more than 10 minutes. If the greens still aren’t quite tender enough for you, add a dash of white wine or sherry, cover, and let cook another minute or two. Collards don’t need to be cooked to mush to be delicious.. a very short wilting will do.
Salt to taste and serve.
PS I love collards as a nice green side for breakfast along with eggs, toast, and bacon.
Photo credit: CSA member, Lea Krutel