Collards and Caramelized Onions
1 bunch collard greens
1 tablespoon extra virgin olive oil
1 large onion, sliced thinly
3 garlic cloves, minced
Celtic sea salt to taste
Wash collard, remove stalks and stack 4 to 5 leaves. Slice into strips, about 1/4 inch side. Set aside.
In a large skillet, heat oil over medium heat. Add onions and saute for 15 to 20 minutes, until golden and sweet. Add garlic, cook for 2 to 3 minutes, until golden. Do not burn.
While the onions are cooking, bring 2 to 3 cups of water to a boil in a 10 to 12 inch skillet with a lid. Add collards, cover and cook over high heat for 8 to 10 minutes, stirring occasionally. The greens are cooked when they are tender but still bright green. Drain in a colander and set aside.
Add greens to onions and garlic. Season with Celtic salt and cook for another 1 to 2 minutes to heat through. Serve hot, drizzled with additional olive oil.