| 5 | 15 | 145 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 2 |
| 1 bunch | Collard greens |
| 2 tbsp | Extra virgin olive oil |
| 2 tbsp | Garlic (minced) |
| 1 dash | Red pepper flakes (to taste) |
| 1 dash | Salt (to taste) |
After washing each leaf well, lay the leaves flat on the counter and cut them from their spines. Roll the leaves, and then cut them into ribbons.
Heat the olive oil in a pan on medium-high heat. Add the minced garlic.
After the garlic begins to cook, add the collard greens. Stir them well in the oil.
Add salt and crushed red pepper flakes to taste.
Cook the greens until they appear slightly wilted.
Enjoy!
Omit red pepper flakes for AIP version
| Vegetables | 0.3 |
