- 2 1⁄2 lbs. Organic Valley® Collard Greens
- 3 fresh garlic cloves, minced
- 2 Tbsp. Organic Valley® European-style Cultured Butter
- 1 tsp. lemon juice, fresh squeezed
- Salt and Pepper to taste
Wash Organic Valley® Collard Greens and remove stems. Cut leaves into 1-inch pieces.
In large pot of boiling water, cook prepared collards for 10-15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
Peel and mince garlic. In a 12-inch heavy skillet, heat Organic Valley® European-style Butter over medium high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Saute collard mixture, stirring, until heated through, about 5 minutes.
Drizzle collards with freshly squeezed lemon juice and toss to coat.
Meat option: toss bits of crisp cooked Organic Prairie® Hardwood Smoked Bacon into the collards.