Collard Greens and Caramelized Onions
6 -7 cups Collards, chopped
1 Tbsp. Extra-virgin olive oil
3 onions, sliced into thin crescents
3 cloves garlic, minced
Sea salt to taste
Wash collards, remove stalks and slice leaves into strips, approximately 1/4 inch wide. Set aside. In a large skillet heat olive oil over medium heat. Add onions and sauté for 15 to 20 minutes, until golden and sweet. Take care not to burn them. Add garlic and sauté for another 2 to 3 minutes, until golden.
While the onions are cooking, bring 2 to 3 cups of water to boil in a 10 to 12 inch skillet with lid. Add collards, cover and cook over high heat for 8 to 10 minutes, stirring occasionally. The collards are cooked when they are tender but still bright green. Drain and set aside.
Add greens to onions and garlic. Season with salt to taste and cook for another 1 to 2 minutes to heat through. Serve hot.
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