Ingredients

2 large bunches collard greens

1 1/2 tbsp. olive oil

1 1/2 tbsp. butter

2 minced peeled garlic cloves

1 chicken flavored bouillon cube

Freshly ground black pepper

Preparation

  1. Trim stems from 2 large bunches collard greens. Wash thoroughly. Stack leaves, and cut crosswise into strips about 1" thick. Cook greens in a large pot of boiling water until just tender yet still bright green, 3-5 minutes.

  2. Drain and set aside. Heat olive oil and butter together in a large skillet over medium heat. Add 2 minced garlic cloves and 1 chicken-flavored bouillon cube and cook, making sure cube dissolves, until garlic is soft, 1-2 minutes. Add greens and cook, stirring to coat well, for 3-5 minutes. Season to taste with freshly ground black pepper.