Recipe by the Sabrosa Gourmet Sisters
- 1 bunch of collard greens ribs removed, thinly sliced
- 2 tbsp Sabrosa Gourmet Manzanilla Extra Virgin Olive Oil
- 1 shallot minced
- 2 cloves garlic minced
- Sabrosa Italian Seasoning Salt
- Freshly ground black pepper
Heat Sabrosa Gourmet Manzanilla Extra Virgin Olive Oil in a large skillet, sauté shallots and garlic until tender, about 1 minute. Add collard greens and toss with the shallot and garlic, cook for 5 minutes. Remove from the heat and season with 1 or 2 pinches of Sabrosa Italian Seasoning Salt and black pepper.