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.
* 1 14-ounce can collard greens. Place the bacon and the onion in a 2-quart pot on medium heat. Cook until slightly browned. Add garlic, and cook for 1 minute. Deglaze with white wine, and add the sugar. Cook for an additional minute, then add the greens with the liquid from the can. Cook for 2 more minutes, and serve.