|
Method:
1. In a large nonstick skillet or a wok, heat oil
over medium heat.
2. Add collards and garlic and saute, stirring,
until collards are just wilted, about 4 minutes, add scallions just before
collards are finished cooking.
3. Serve hot, sprinkled with feta.
Variation:
Saute a medium-size, chopped, ripe tomato with collards
and garlic. |
