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.
Directions. 1  Combine water, ham hock, bouillon cubes, salt, and garlic in a large pot and bring to a boil. 2  Carefully add collards. 3  Cover and cook for 1.5 to 2 hours, stirring every now and then, or until the collards are tender.