Piney Collard Greens

Generously coat the bottom of a large pot with the evoo

Add garlic, basil, Grill Mates Garlic & Onion, and Spike seasoning to pot. Let sit for about a minute just to get the oil hot and the garlic to begin to infuse

Add greens from bowl, allowing some of the water to stay on the greens.

You don't want too much water, so that the greens are being boiled, but you need enough water to prevent the greens from burning and to create enough steam to cook them. The amount of water does not have to be exact and the amount of water the sticks to the greens when taken out of the bowl of water is usually enough. If throughout it cooking, it seems like there is not much steam in the pot, add about a tbsp more.

Don't mix right after adding greens. You want the garlic to slightly brown, and therefore stay on the bottom of the pot for about 5 min (you can eyeball the brownness of the garlic, too). After garlic is beginning to brown, mix the contents of the pot so the greens are coated.

The cooking time is about 25 minutes, but varies depending on whether you like your greens soft or chewy. Chewy? Cook about 10 min longer.

When greens are almost done cooking, place pine nuts in a skillet over low-med heat to toast for about 2-3 minutes (or until slightly brown). Make sure not to burn them by shaking skillet to brown all sides.

When greens reach desired consistency, serve on plate and add pine nuts. Add desired amount of pepper to top it off!