Lemon, Butter, and Garlic Collards

If you use fresh collards, be sure that they are very tender. Fresh garlic is essential for this recipe.

Ingredients
2 lemons
1 tablespoon extra virgin olive oil
16 ounces (5 cups) frozen chopped collards
2 minced or smashed and chopped garlic bulbs
⅛ teaspoon baking soda
2 tablespoons Splenda®
Salt substitute to taste
Freshly ground black pepper to taste
Ground red pepper to taste
½ cup water
2 tablespoons unsalted butter

Preparation
·Squeeze a lemon and remove the seeds from the juice. Cut the second lemon in wedges.
·Sauté the garlic in the olive oil 2 minutes; add the collards; continue to sauté 3-5 minutes or until the collards are tender (but not mushy).
·Add the baking soda, Splenda®, salt substitute, peppers and water.
·Cover and cook at high heat 3 more minutes.
·Sprinkle the lemon juice over the collards and cook them until the liquid is rduced.
·Transfer the collards to a serving bowl..
·Dot the butter over the hot collards and garnish them with the lemon wedges.
·Serve immediately.

Equipment/Utensils
Heavy pot or Dutch oven with tight lid, preferably see-through. • Garlic press • Knife • Cutting board • Serving bowl

About Garlic
A garlic bulb is composed of approximately 12 cloves, often called “toes.” We have never tasted anything with too much garlic; therefore, I have concluded that the condition does not exist.

If you don’t have a garlic press, simply whop the garlic with a knife handle. You may need to chop it more if you don’t stike it hard enough.