5 leaves of collard greens
2 t olive oil
1/4 C water
salt and pepper
Prep the collards. Wash, then cut the stems out. Layer and roughly chop into bite sized pieces.
Heat oil in a pan on medium heat. Add collard greens and the water, season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the greens have wilted and the water has evaporated.