Roll collard leaves and slice to make a chiffonade.
Add oil to a large skillet and heat over medium high heat.
Add the collards and cook, stirring, 2 minutes.
Season with sea salt and serve.
0 Servings Fruits / 5 Servings Vegetables
Calories: 61.8
Omega-6 / Omega-3 ratio: 27 : 1
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