Wash 1 1/4 lb collard greens (allow 8 ounces per serving) and strip leaves from inedible stalk. Stack the leaves, roll them up, and slice into strips. They can be chopped at this point or left as strips. In a 3 quart baking dish, place greens with the water that clings to them from rinsing. Cover and cook on high until tender 7 to 10 minutes, stirring after 3 minutes. Let stand, covered, for 2 minutes. Season with salt and hot pepper sauce (or vinegar, lemon or garlic).
Serves 2
these are great with black eyed pease and Fried Chicken. (Free range of course.) (with organic flour and spices.) (and free range watermelon).
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