1 bunch Collards, chopped - stems trimmed

2 cups Eatwell Farm Chicken Stock (OR good Vegetable Broth)

Pinch of Red Pepper Flakes

2 Onions, chopped - bottom portion only (save the tops for something else)

1 Green Garlic, chopped - bottom portion only (save the tops for something else)

1 TB Butter

1 TB Oil

Salt and Pepper to taste

Lemon Juice to taste

In a skillet, heat oil and butter over medium heat.  Add the onion and garlic. Sauté a couple of minutes.  Add the chopped collards.  Stir and cook for about 5 minutes more.  Add some salt, pepper, red pepper flakes, and stock.  Stir, then increase the heat to medium high, until the stock comes to a simmer.  Turn the temp down and cover with a lid.  Cook until the collards are tender.  The collards I have in the share this week are quite young, so they don't need to cook as long as usual, I cooked them for just a little over 20 minutes.  At the end I added on some lemon juice.