Eat Your Greens!

Happy Friday, @icebergtoarugula here! Have you all been eating your greens?! Let me tell you about my collards recipe—we’ve been eating this a couple times a week since the pandemic started and I still love it!
Why collards? 1) They are incredibly good for you. 2) They keep well in the fridge—which is more important than ever as we limit our grocery trips to every couple weeks. 3) They are delicious!
This recipe doesn’t require many tools. Get out your: large sauté pan with a lid, chef knife, cutting board, colander (for rinsing and draining your greens), Microplane zester & lemon juicer.
Zesty Lemon Collards (or Kale)
olive oil
1 yellow onion, chopped
3 garlic cloves, minced
2 pinches of chile pepper flakes, more or less to your taste
2 bunches collards or kale, spines removed and chopped
¼ C water
zest of 1 lemon
juice of 1 lemon
salt & pepper, to taste
Drizzle a little olive oil in a sauté pan with a lid. Heat pan over medium heat. Add onions and cook until softened, add garlic and chile pepper flakes, cook for 1 minute. Add collards, cook until they’re wilted. Stir in lemon zest and water. Cover with lid, reduce heat to low and simmer for 10-15 minutes until the collards have softened. Stir occasionally. Remove from heat, stir in lemon juice. Salt and pepper to taste. Voilà!