Sautéed Collard Greens With Red Onions & Garlic

Prepping The Greens

• Wash and individually dry each of the collard green leaves. Remove the hard stem that runs through the middle of leaf. You can do this by cutting it out. Or by folding the leaf in half and tearing the hard stem out.
  
• Stack the washed and dried leaves on top of each other and roll into a cigar shape. With a sharp knife, cut into thin strips or ribbons. Set aside.
  
• Place the wok or large pan over medium high heat and add the cooking oil. When the oil starts to shimmer, add the red onions and sprinkle with 1/2 of the salt. Sauté, stirring continuously for 2 minutes.
• Continue cooking on medium high heat. Add the garlic and cook until fragrant. Add a splash of oil if the wok or large pan is to dry. Add the julienned collard greens, the rest of the salt and the black pepper. Stir well, making sure that all the collard greens are coated with the garlic and onion oil. Sauté for 1 minute, or until the greens turn darker in color and begin to wilt slightly. The greens should be al dente and still retain a little bite or crispness to them. DO NOT OVER COOK THEM
• Add red chili oil, along with bell peppers and tomatoes. Stir well and sauté for another minute.
  
• Turn the heat off and drizzle with oyster sauce. Toss well to incorporate and serve.