Classic Sauteed Collard Greens

Wash Organic Valley Collard Greens and remove stems. Cut leaves into 1-inch pieces.

In large pot of boiling water, cook prepared collards for 10-15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.

Peel and mince garlic. In a 12-inch heavy skillet, heat Organic Valley European-style Butter over medium high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Saute collard mixture, stirring, until heated through, about 5 minutes.

Dizzle collards with freshly squeezed lemon juice and toss to coat.

Omnivore option: toss bits of crisp cooked Organic Valley Hardwood Smoked Bacon into the collards!