3 large bunches washed collard greens
2 tbsp. olive oil
2 tbsp. butter
2 minced peeled garlic cloves
1 chicken flavored bouillon cube
freshly ground white pepper
1. Trim stems from 3 large bunches washed collard greens. Stack leaves, roll together lengthwise into a tight bundle, and
cut crosswise into strips about 1" thick. Cook greens in a large pot of boiling water until just tender yet still bright green,
3–5 minutes.
2. Drain and set aside. Heat 2 tbsp. olive oil and 2 tbsp. butter together in a large wide pot over medium heat. Add 2
minced peeled garlic cloves and 1 chicken-flavored bouillon cube and cook, mashing cube with back of a spoon, until
garlic is soft, 1–2 minutes. Add greens and cook, stirring to coat well, for 3–5 minutes. Season to taste with freshly ground
white pepper.