Remove stems from collard greens. Wash leaves thoroughly; pat dry, and coarsely chop to equal 20 cups. Bring 4 quarts water to a boil in a large stockpot; add half of the chopped greens, and cook for 4 minutes. Remove the greens with a slotted spoon, draining them well. Repeat the procedure with remaining chopped greens, and discard the water. Heat oil in stockpot over medium heat. Add onion and garlic; saute 3 minutes or until tender. Add greens and salt; saute 3 minutes or until tender. Yield: 12 servings (serving size: 1/2 cup). Per serving: 67 Calories; 3g Fat (31% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 302mg Sodium Recipe by: Cooking Light, Jan/Feb 1995, page 129 Posted to MC-Recipe Digest V1 #408 by igor@digex.net on Jan 28, 1997.
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