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Collard greens are normally associated with a long, slow cooking time, but this method requires only 10 minutes of steaming. Sauteing the leaves with garlic first balances the vegetable's bitterness. Pull or cut out the thick stems, and wash the leaves well before using.

Source: Martha Stewart Living, December 2010
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  • vellaneemyers
    30 MAR, 2018
    It was perfect! The greens were quite tasty. The only change I made was to double the garlic cloves.
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