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.
Saute one chopped onion until soft and translucent. Add the collards and cook them until they start to wilt. Add up to one cup of vegetable broth and cover the pan. Lower the heat and let the greens cook until they are tender, about 45 minutes. Younger leaves will cook faster. Uncover the pan, raise the heat to medium-high and let the broth reduce a bit. Season with salt and pepper and add a squeeze of lemon juice for brightness.