* Exported from MasterCook * Recipe By : Cooking Light, Jan/Feb 1995, page 129 Serving Size : 12 Preparation Time :0:05 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds collard greens 2 tablespoons vegetable oil 2 cups minced onion 4 garlic cloves -- minced 1 teaspoon salt Remove stems from collard greens. Wash leaves thoroughly; pat dry, and coarsely chop to equal 20 cups. Bring 4 quarts water to a boil in a large stockpot; add half of the chopped greens, and cook for 4 minutes. Remove the greens with a slotted spoon, draining them well. Repeat the procedure with remaining chopped greens, and discard the water. Heat oil in stockpot over medium heat. Add onion and garlic; saute 3 minutes or until tender. Add greens and salt; saute 3 minutes or until tender. Yield: 12 servings (serving size: 1/2 cup).