about 5% to 20% of americans get the flu each year. more than 200,000 people are hospitalized, according to the cdc.
Bring a large pot of salted water to a boil. Add the collard greens in batches and cook until just tender, about 10 minutes. Drain the greens in a colander and rinse under cold water to cool; squeeze to remove any excess water. Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute.
Use Green Garlic and Prosciutto to Make the Most of Greens. A few chopped green garlic stalks add a springy sweetness to collard greens, kale, or Swiss chard. A blast of garlic and spicy chile make quick, tasty work of any cooking greens - kale, collard greens, turnip greens, chard, mustard greens, even spinach.