To cook collard greens, start by removing the thick central stems and slicing the leaves into thin strips. Heat olive oil in a large skillet over medium- high heat, add the collard greens and salt, then cook while stirring until the greens are wilted and some edges start to brown (about 3-6 minutes). Add minced garlic and red pepper flakes near the end, cook until fragrant, and then serve with lemon wedges for added flavor. This method yields quick, flavorful greens without long boiling times.
Alternatively, for a classic Southern-style collard greens, sauté onions and garlic with red pepper flakes in a large pot, add chicken broth and smoked meat like a turkey leg, bring to a boil, then add the greens and simmer covered for around 1 hour until tender. Season with vinegar, smoked salt, and pepper before serving.
Another simple way is to sauté collard greens with garlic and spices in olive oil, cover and steam briefly until soft, then serve warm.
These methods can vary slightly, but generally, collard greens are cooked until tender and flavorful, often with garlic, onions, spices, and sometimes smoky meat or broth for richness.
