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.
Softer greens should not need blanching. 1  Bring water to a boil in a large pot. 2  Add greens to the boiling water. 3  Allow to cook for 5 to 10 minutes, just until the greens have wilted.  Remove from the heat source and drain the water from the 1  greens. Allow greens to cool before squeezing moisture from them.