- collard greens
- olive oil
- Cut the thick central ribs out of the collard greens, and stack the leaves on top of one another. Starting at one end, roll them up into a cigar-liked shape, then slice across the roll to make skinny rolls of collard strips. Use a sharp chef’s knife for this, and make your slices as thin as possible—ideally about 1/8-inch wide. Give the collards a few extra chops to break them apart.
- Warm a large, heavy-bottom skillet (cast iron is great) over medium-high heat. Add a generous drizzle of olive oil (the oil will later help your body absorb the nutrients in the greens). Then add the greens and some salt. Give the greens a good stir so they’re all lightly shimmering from the oil and turning darker green.
- Let the greens cook against the pan in 30-second intervals, stirring in between. Thanks to the hot oil in the hot pan, some of the collards will eventually develop crisp, browned edges—these taste so good!
- Once you see a little browning action, add the garlic and red pepper flakes. I suggest adding the garlic at this point, rather than before, because otherwise it’ll burn by the time your collards are done.
- Transfer the collards to plates so they stop cooking. Serve with a wedge of lemon, and you’re done.