Collards with Dill and Parsley
3/4 pound Collard greens - 6-7 c. chopped
2 tsp olive oil
2 carrots cut into 1/4 inch ovals
1/2 c. water
pinch of salt
2 tsp chopped fresh dill
1/4 c minced fresh parsley
1 T freshly squeezed lemon juice

Wash the collards in cool water and trim stalk from greens (fold in half to make it easy)
Lay several together, one on top of the other, and roll like a cigar, then cut crosswise into 1/4 inch strips.

Heat the oil in a large skillet, Add the carrot and cook for 2 minutes, stirring frequently

Add collard greens and toss with the oil ( 1 minute) Add water cover and cook 8-10 minutes over med high. Check the tenderness of greens then sprinkle with salt.

Stir in dill and parsley and cook for 1 minute. Serve immediately seasoned with lemon juice to taste.

Taken from Greens, Glorious Greens