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.
Instructions. 1  Halve each collard leaf lengthwise with kitchen shears or a sharp knife, cutting out and discarding the center ribs. 2  In an uncovered pressure cooker, heat the oil on medium-high. 3  Add the collard greens, chili powder, cumin, coriander, cinnamon, oregano, and jalapeno and saute for a minute or two.