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.
Then my collards, with the tough rib removed, chopped go into the pot. They cook about 30-45 mins. and then the mustard goes in and in another 30 minutes the turnip greens. The whole thing will cook about 3 hours or so. I don't find mustard bitter but kind of having a spicy bite, it is good raw in salads.