- 2 bunches collard greens
- 1/4 cup extra virgin olive oil
- 3 tablespoons garlic, minced
- 1-2 summer squash, diced
- Shredded parmesan cheese
Trim stems of collard greens, keeping leaves whole. If necessary, trim the large vein of the stem (in center of leaf) so that it is flat with the leaf. Rinse leaves with cold water and then stack, still wet, starting with larger leaves on the bottom. Tightly roll stacks of leaves lengthwise. Slice crosswise as thinly as possible.
Heat oil and garlic together in a large skillet over medium heat, stirring until garlic is golden brown, 2-3 minutes. Add collard greens, folding with tongs so garlic gets tossed in with greens, until they start to wilt, about 1 minute. Add the diced squash and 1/4 teaspoon salt and continue folding until greens have all wilted and begin releasing their moisture, 3-4 minutes. Season with salt to taste, top with shredded parmesan cheese and serve.