20 Min

• 1 bunch Collard Greens
• 2 Tbsp Butter
• 1 Tbsp Lemon Juice
• 1 ½ tsp Lemon Zest
• ¾ cup Chicken or Vegetable Stock
• 1 clove Garlic, smashed
• Sea Salt and Pepper

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.