Sautéed Collards and Onions

Ingredients

• 6 pounds collard greens 
• 4  garlic cloves minced
• 2 cups onion minced
• 1 teaspoon salt 
• 2 tablespoons vegetable oil 

Equipment

• pot
• slotted spoon

Directions

1. Remove stems from collard greens. Wash leaves thoroughly; pat dry, and coarsely chop to equal 20 cups.
2. Bring 4 quarts water to a boil in a large stockpot; add half of the chopped greens, and cook for 4 minutes.
3. Remove the greens with a slotted spoon, draining them well. Repeat the procedure with remaining chopped greens, and discard the water.
4. Heat oil in stockpot over medium heat.
5. Add onion and garlic; saut 3 minutes or until tender.
6. Add greens and salt; saut 3 minutes or until tender.