Yankee Collards

1. 1

   Heat olive oil gently in a large, heavy skillet (I use the cast iron chicken fryer).

2. 2

   Saute the collards, onions, and garlic slowly and gently in the olive oil.

3. 3

   Give it plenty of time since collards are tough if not slow-cooked -- letting them stew in their own juices until tender.

4. 4

   Serve with balsamic vinegar and parmesan.

5. 5

   Tip -- add cooked chicken or cooked pork and serve with Italian bread or cornbread to make a complete meal.

No additional tips available.