Collard Greens with Pepperoni
1 large bunch of collard greens or kale, stemmed and coarsely chopped
3 oz. “parma sausage” pepperoni, julienned
3 garlic cloves, thinly sliced
extra virgin olive oil
In a pot, heat the olive oil. Add the pepperoni and garlic and cook until the garlic is softened. Stir in the collard greens.
Add 1/4 cup of water and a pinch of salt, cover and steam over medium, stirring occasionally, until the greens are tender. Remove lid, if there’s any remaining water, leave off lid and cook until evaporated.