Aglio, Olio, & Peperoncino Collards

Garlic, Oil, & Red Pepper Flakes



remove stems & chiffonade 1 bunch of collard greens

(about 6 leaves)

Combine in a skillet

2 cloves garlic (minced)

½ t red pepper flakes

2 T olive oil

Heat 1 min. on med.

Then add collards

Cook greens 3 min. until bright green & slightly wilted

salt to taste