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.
1 Cover the pan and cook until tender. 2  Chard and beet greens will take 8 to 10 minutes; kale, mustard, turnip, and collard greens will take 20 to 25 minutes. 3  Drain the greens well in a colander, pressing to remove excess liquid.