Aunt Mary's Special Collard Greens

I can clearly remember my great Aunt Mary Caldwell cooking up a storm in the kitchen. Mary, a plus sized woman who didn't taken no mess, often had my other cousins petrified by her presence but I was glued in to her cooking habits.

She was the best cook who prepared everything from scratch and let me tell you this, when the food hit the table, it was gone in less than 10 minutes. Check out my Aunt Mary's Special Collard Greens selection which I have added extra ingredients to upgrade and see if you don't fall in love as well.

Ingredients:
2 or 3 lbs of collard greens
4 tablespoons olive oil or unsalted butter
1 teaspoon crushed red pepper flakes
Kosher or fine sea salt

Directions:
Trim the thick stems and any wilted or yellow parts of the leaves form the collards. Cut the leaves crosswise into 1/2-inch strips. Wash them in plenty of cold water and drain them well. You will have about 12 cups of shredded leaves.

Heat the oil in a large deep pan over medium-high heat. Add the red pepper flakes and stir until fragrant. Add the greens and cook, tossing and stirring, until they are coated with oil and pepper and wilted but maintain their vibrant color, about 4 minutes. Serve in a bowl or plate with optional cornbread.