Collard Greens ... not the southern version!

I belong to a local food co-op called "The Purple Dragon." We receive orders every two weeks with mostly local seasonal crops. Last Thursday the order included a good amount of collard greens. Hmm... I know these are good but what do I do with them again? I was so lucky to have my husband cook his signature chili dish for our visiting family yesterday ... and not really sure the collard greens go with chili I was hesitant to make them. But the recipe is so easy and honestly they were so good (even though I was talking too much and thought I burned the onions!) it was a nice side dish.
Collard greens are a nutritional "goldmine." These greens actually outrank broccoli, spinach, and mustard greens in nutritional value. A Cruciferous, cancer-fighting vegetable along with kale and broccoli, collard greens are low in calories, high in fiber, and rich in beta-carotene, vitamin C, calcium, and B vitamins.
Collard Greens and Carmelized Onions
3/4 pound collard greens (6 or 7 cups chopped)
3 onions, sliced into thin crescents
3 cloves of garlic, minced
salt to taste
1. Wash collards, remove stalks and stack 4 to 5 leaves. Slice into strips, approximately 1/4 inch thick.
2. In a large skillet or cast iron pan, heat oil over medium heat. Add onions and saute for 15 to 20 mins until golden and sweet. Take care not to burn. Add garlic and saute for another 2 to 3 mins until golden.
3. While the onions are cooking, bring 2 to 3 cups water to a boil in a 10-12 inch skillet with a lid. Add collards, cover, and cook over high heat for 8 to 10 mins, stirring occasionally. The greens are cooked when they are tender but still bright green. Drain in a colander and set aside.
4. Add greens to onions and garlic. Season with salt to taste and cook for another 1 to 2 mins to heat through. Serve hot, drizzled with additional olive oil if you like.
Enjoy!
(Recipe courtesy of "Greens Glorious Greens!" by Johnna Albi and Catherine Walthers)