COLLARD GREENS

I did a pretty good job with the collard greens last night - I was proud!!  Not raised in a family where fresh greens were on the menu, you know.  They did not take very long to cook and did not smell up the whole house, either.  Very nice flavor :)


2 bunches of collard greens from the grocer or about 50-60 leaves from the garden, well washed with excess water shaken out
1 small onion chopped
4-6 cups water
salt, pepper to taste, garlic if desired
2 Tablespoons canola oil
With a sharp knife chop greens into strips about 1 inch wide.  I usually chop at least half the length of the ribs as well, leaving out the wider, tougher stalk parts. 
In a large cooking pot combine all ingredients and bring to a boil.  Reduce heat, cover and simmer until tender.  Overcooking results in the classic stinky smell, like grandma's cabbage cooking day (at least it was that way at my grandmother's place).  I think mine took maybe 20 minutes is all.  
Some folks add ham or bacon, or just drippings from bacon instead of canola oil.  Any of these is good.  
Makes 6-8 servings.
Note:  Save the leftover greens and pot likker for making a great second-day soup.  Just add canned tomatoes and simmer about 15 minutes.
Another note:   Take your leftover collards and bring them to a simmer.  Add 2 eggs for every 2 cups of greens and liquid and cook until egg is done - Collards Egg Drop Soup!