- 1 tablespoon extra virgin olive oil
- 1/3 cup finely chopped shallot (about 2 medium)
- 1 bunch collard greens, thick stems removed and leaves thinly sliced
- Sea salt, to taste
- Ground pepper, to taste
Heat olive oil over medium heat in a large skillet. Add shallots and cook for 3 to 5 minutes or until translucent. Meanwhile, rinse sliced greens under water. Drain but do not dry. Add greens to the skillet with salt and pepper. Cover and wilt the greens, stirring occasionally, until bright green and still tender, about 10 minutes. Serve immediately.