Collard Greens Miniera - Series 7
Italian cooking and dark leafy greens are great partners. It seems that no meal is complete
without a side serving of well-cooked, spiced, strongly-flavored greens. This one puts
an autumn favorite, collard greens, in the spotlight.

What You'll Need
extra virgin olive oil
3-4 cloves fresh garlic, thinly sliced
1 red onion, thin half moons
sea salt
generous pinch red pepper flakes
1 bunch collard greens, rinsed well, stem tips trimmed
grated zest of 1 lemon
4-6 lemon wedges, for garnish

Instructions
Place a small amount of oil, garlic and red onion in a deep skillet and turn heat to medium.
When the onions begin to sizzle, add a pinch of salt and red pepper flakes and saute for 3-4 minutes,
until onions are quite limp and beginning to color. Just before adding them to the skillet, slice the
collard greens and stir them into the skillet with the lemon zest. Season lightly with salt and saute
until the collards are deep green and limp, about 4 minutes. Transfer to a serving platter and serve
garnished with lemon wedges. Makes 4-5 servings.