8 cups cleaned and chopped collards
1 medium onion chopped fine
2 cloves garlic chopped fine
2 T olive oil
6-8 cups low sodium stock or broth (preferably ham stock)

Wash your greens thoroughly and trim the stalks to about half-way up the leaf. Chop the leaves in large squares.

In a large pot or dutch oven (this recipe works in a 3qt dutch oven), heat up the olive oil and saute the onion and garlic until the onion is translucent.

Add the greens and toss them until they’re dark green and beginning to soften.

Add the stock, cover and cook at a low simmer for about 2 hours. During the last 30 minutes, remove the lid of the pot to let some of the liquid evaporate.

Right before serving, squeeze a little lemon juice over the greens, or add a splash of pepper vinegar.

Nutritional Info: (4 side dish servings from the above amounts) Calories: 130. Fat: 6.7g. Sodium: 158mg. Carbs: 10.6g. Fiber: 3.5g. Protein: 6.5g. (courtesy Calorie Count Recipe Analyser)