Ingredients
1 bunch of cabbage
1 large clove of garlic, or two small ones
Olive oil
Salt and pepper
Method
Wash the cabbages well, making sure there is no dirt left anywhere. Cut them into julienne strips.
In a medium frying pan, heat the olive oil over medium heat. Add the chopped garlic, and before it starts to brown, add the cabbage and gently sauté until tender, stirring with a wooden spoon to ensure even cooking without burning. Season to taste with your favorite sea salt and serve.
Note : We ate the collard greens as a side dish with a simple dinner that included quesadillas and a salad of black beans, cherry tomatoes, and avocado. You could also add them to a warm salad or serve them as a starter with toasted almonds.
*Photo by Dan Gold for Burst