- 800g (1.25lb) collard greens
- 1 cup chopped sweet yellow onion
- 5 cloves garlic, crushed
- 3 tbsp olive oil
- 1 tbsp soy sauce or liquid aminos
- 1/3 cup filtered water
Wash collard greens well, then remove the center stem. Coarsely chop the greens, and set aside.
In a *large* pot, add 2 tbsp olive oil and turn on medium heat. Add onions and garlic and saute until almost translucent – about 5-6 minutes. Add the chopped collards one handful at a time, stirring to coat the greens with the onions, garlic and oil. Once all of the collards have been added to the pot, add 1 tablespoon olive oil and 1/3 cup of filtered water. Stir once, then place a lid on the pot, turn the heat down to a simmer, and let cook for 40 minutes. Stir every 10 minutes.
Once collards are all cooked down, remove from heat, and add a splash of soy sauce or liquid aminos, cracked black pepper, and a pinch of Celtic sea salt. Serve hot, and enjoy!