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Collard Greens with Lemon
Erika served this at Thanksgiving
Ingredients
  • 1 ounce (2 tablespoons) unsalted butter
  • 1 garlic clove, smashed
  • 2 small bunches collard greens (about 1 ½ pounds), stems removed, leaves cut crosswise into ½-inch strips
  • ¾ cup homemade or store-bought low-sodium chicken stock
  • Coarse salt and freshly ground pepper
  • 1 ½ teaspoons finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • Lemon wedges, for serving
Steps
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