1 bunch collard greens (3/4 pound or 6/7 cups)
1 Tablespoon olive oil
3 onions, cut in half and then sliced thinly
3 cloves garlic, minced
salt to taste
1. wash collard greens in the sink or large bowl. Let them soak so all the grit can fall to the bottom of the water. Remove the inner white stalks and stack or roll several collard greens together. Cut into 1/4 inch strips.
2.In a large skillet, heat oil over medium heat, add onions and saute for 15-20 minutes until golden brown and sweet. Take care not to burn. Add garlic and saute for another 3 minutes until golden.
3. While the onions are cooking, bring 2-3 cups of water to boil in a 10-12 inch skillet. Cook the collard greens over high heat for 10 minutes, stirring occassionally. The greens are cooked when they are tender, but still bright green. Drain in a colander and set aside.
4. Add greens to onions and garlic. Season with salt to taste and cook for another 2 minutes to heat through. Serve hot with a drizzle of olive oil.