- Coconut oil
- Garlic, chopped
- Onion, chopped
- Collard greens, sliced
- Potato water (see notes below)
Fold the collard greens in half and slice off the thick rib. Thinly slice the remaining collard greens.
In a skillet, sauté the garlic and onion in coconut oil. Add the collard greens to the onion and garlic and sauté a few moments. Stir in 1/2 cup or so of saved potato water. Simmer for 5-10 minutes.
For the potato stock, I save the water from cooking potatoes and can it.
In South Central PA, you can find organic veggies here.