Prepeare the Greens

• Cut out the thick center rib out of each collard green.
• Stack the rib-less greens and roll them up into a cigar-like shape
• Slice over the “cigar” as thinly as possible (⅛″ to ¼″) to make long strands.
• Wash the strands in a sink full of cold water, repeating at least twice
• Dry the strands in a salad spinner, or spread them out on a kitchen towel
• Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil.
• Once the oil is shimmering, add all the collard greens and the salt.
• Stir until all the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again.
• Continue stirring until the greens are wilted, dark green, and some start to turning brown on the edges (this is delicious). This will take between 3 to 6 minutes.
• add the garlic and red pepper flakes (if using).
• Stir to break up the garlic and cook until it’s fragrant about 30 seconds.
• Serve with a wedge of lemon.