V Collards and Carmelized Onions
3/4 pound collard greens
1 T. olive oil
3 onions, sliced thinly into crescents
3 cloves garlic, minced
salt to taste
1. wash collards and remove stalks and stack 4-5 leaves. Slice into strips 1/4 inch wide
2. heat oil in a large skillet, add onoins and saute for 15-20 minutes until golden brown and sweet. Do not burn them. Add garlic and saute for another 2 -3 minutes
3. While onions are cooking, boil 2-3 cups of water in a skillet with a lid. Add the collards and cover and cooks 8-10 minutes on high heat stirring occasionally. The greens are cooked when they are tender but still bright green. Drain
4. Add green to the onions and garlic. Season with salt to taste and cook another 1-2 minutes to heat through. Serve hot with additional olive oil if you like.
Variation is to add raisins the last 3 minutes of cooking...
taken from Green Glorious Greens