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Collard Greens Confetti

1 bunch collard greens, stems cut out and discarded

 1/4 c. olive oil

 1/2 t. salt

 1/4 t. pepper

 1 t. sugar

 1 t. minced garlic

 

Wash the collard leaves and stack them (5-10 leaves at a time). Roll them up tightly, and then slice thinly so you have a ciffonade of greens. Heat the olive oil in a large pan over medium heat with salt, pepper, sugar and garlic. When the oil is hot, add collards and stir often for 15-20 minutes, until collards are tender, taking care not to burn the greens. Add more oil if necessary. Makes 4 servings.

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