Collard greens (vegetarian)

This is only to remind myself what I've done and liked, not because I think it's some amazing recipe..

1 lb precut collard greens (stems included)
3/4 of a medium onion
~3 cloves of garlic, minced
red pepper flakes (several good shakes, maybe half a teaspoon? more than I'd use for a head of bok choy)
pinch of salt

Saute the garlic for  maybe half a minute in the oil on medium heat,then add the red pepper flakes and the onion. Saute for a bit.I did not let the onion brown, mostly because my heat level was off and it was looking like it was going to burn. Add the collard greens, stir to coat with some of the oil. You may have to wait a second for some of it to wilt/compress before adding more,but you should be able to fit a whole pound in a 4.5 quart pot. Keep stirring a bit to coat all leaves with the oil.  Sprinkle a little salt.  Add a few splashes of water so that you can braise rather than continuing to saute.

Turn the heat down to pretty low and cover the pot.  Stir every so often and let it cook for maybe..half an hour? Til the stems are soft enough and mild enough to be pleasant.

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