Courtesy of Christina Pirello, www.christinacooks.com

15 minutes prep time  |  Serves 4

What you need:

• 2 tsp extra-virgin olive oil
• 3–4cloves fresh garlic, thinly sliced
• 1 red onion, sliced into thin half moons
• Sea salt
• Pinch red pepper flakes
• 1 bunch organic collard greens, rinsed well, stem tips trimmed
• Grated zest of 1 lemon
• 4–6 lemon wedges, for garnish
   

What you do:

1. Place oil, garlic, and red onion in a deep skillet and turn heat to medium. When onions begin to sizzle, add pinch of salt and red pepper flakes. Saute for 3 to 4 minutes until onions are quite limp and beginning to color. Slice the collard greens just before adding them to the skillet. Stir into mixture of garlic and onions along with the lemon zest. Season lightly with salt and continue sauteing until collards are deep green and limp, about 4 minutes. Transfer to a platter and serve with lemon wedges.

Per Serving: 71 Calories, 4 g Protein, 11 g Carbohydrates, 5 g Fiber, 3 g Total fat (2 g mono), 30 mg Sodium, Vitamin K, Vitamin A, C, Folate, Manganese, Vitamin B2 (riboflavin), B6, E, Calcium, Copper, Iron, Magnesium, Molybdenum, Potassium