Sauteed Collard Greens

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   ["1. Trim stems from 2 large bunches collard greens. Wash thoroughly. Stack leaves, and cut crosswise into strips about 1"" thick. Cook greens in a large pot of boiling water until just tender yet still bright green, 3-5 minutes.", "", "2. Drain and set aside. Heat olive oil and butter together in a large skillet over medium heat. Add 2 minced garlic cloves and 1 chicken-flavored bouillon cube and cook, making sure cube dissolves, until garlic is soft, 1-2 minutes. Add greens and cook, stirring to coat well, for 3-5 minutes. Season to taste with freshly ground black pepper."]

* Per serving · 4 servings · Values may vary.

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