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.
How to Make It. 1  Wash your mustard greens 3 or 4 times in fresh water, draining them each time. 2  In a large Dutch oven or stockpot fry 1 pound of fat back, thick bacon, or ham chunks until browned; add the mustard greens to the pot. 3  Fry, stirring until greens start to wilt. Add 2 cups of water and cook until the greens are tender, about 1 hour or more. Add more water as needed. Some people cook mustard greens, collard greens and turnip greens all together in one pot. You can add a teaspoon sugar to the water to sweeten the greens.