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.
Wash the collard greens, pat them dry, and chop them to about one-half inch. In a large skillet, heat the coconut oil, add the onions, chile peppers and garlic. Cook until the onion softens and the garlic is golden â about 5 minutes. Add the collard greens, salt and pepper and stir for about 2 minutes. When they begin to soften, add the white wine and vegetable stock. Reduce the heat to a simmer and cook for about 10 minutes or until the collards are tender-crisp.