Recipe - Sauteed Collards And Onions

6 pound Collard greens
2 tablespoon Vegetable oil
2 cup Minced onion
4 Garlic cloves, minced
1 teaspoon Salt

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: One half 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 MCRecipe Digest V1 #408 by igor@digex.net on Jan 28, 1997.