2 garlic cloves
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon fresh lemon juice, or to taste
Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.
Drizzle collards with lemon juice and toss well.
**Picture is on the polenta recipe. Delicious as always. We ended up with 10 oz of collards, but I still used 2 garlic cloves and halved the butter and olive oil. I forgot to add the lemon juice.