Braised collards are a regular part of our evening family meal. These are the perennial tree collards of which we have a 60 foot row of plantings. Stack the dry leaves and shred finally using a sharp cleaver. Braised in a goodly amount of coconut oil with salt.

The braising seals in the yummy flavor of the greens.

You can brown whole garlic in the oil before you braise the greens.