I didn’t care much for collard greens until my friend Marilia showed me how she cooks them. First you must wash them thoroughly and dry each leaf. Then you cut out the stem to about halfway up the leaf.
Stack the leaves and roll from the bottom into a tight bundle. Slice into ribbons.
To sauté, you’ll need a large deep skillet. Place over high heat and when the pan is hot, drizzle in about 2 tablespoons of good olive oil. Crush a clove of garlic and put into hot oil. Immediately add the sliced collards and stir to distribute the garlic and oil. You can add a little salt when the collards have wilted. They should be tender but still green.
This method of cooking will preserve the immune boosting vitamins A and C. Vitamin A is especially important for healthy T cells, a part of your immune system that attacks invading bacteria and viruses.
For more nutrition information, see my wellness website: https://pws.shaklee.com/deidre-lines/