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Remove stems from collard greens and cut leaves crosswise into ½-inch strips.
Heat 1 tablespoon butter in large pot over medium-high heat. Sauté garlic a minute, then add greens, and sauté 3 minutes, until wilted. Add stock, 3/4 teaspoon sea salt, 1/8 teaspoon pepper and zest; cover. Reduce heat to medium, and cook 8 to 10 minutes until tender. Add lemon juice and remaining tablespoon of butter. Stir until butter melts. Season with sea salt and pepper, and serve immediately with lemon wedges.