This great recipe is adapted from a Food Network show about collards starring Jessica Harris, Ph.D., educator and culinary historian. She is the author of many books about African-American foodways, including High on the Hog: a Culinary Journey from Africa to America, with a foreword by Maya Angelou.
Kale or any other dark leafy green vegetable such as Swiss chard can be cooked just like collards.
2 pounds fresh kale
3 tablespoons olive oil
1 medium-size onion, minced
2 cloves garlic, minced
salt and freshly-ground pepper to taste
Wash the kale thoroughly. Drain the kale. Cut out the center stem. Bunch a stack of kale leaves together. Roll each bunch up tightly, then cut crosswise into thin strips.
Heat the oil in a large heavy skillet over medium heat. Cook the onion until it is lightly browned, 3 or 4 minutes. Season with salt and pepper. Add the garlic for another minute. Don’t let the garlic burn. Add the kale strips and cook, stirring for about 5 minutes or so until the greens are soft. Season with salt and pepper.