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.
Add prepared collard greens, large leaves first (let the water start boiling first), then add remainder of greens. Note that young collard greens will cook up rather quickly. and the older greens may take upwards of 45 minutes to tenderize.