• 16 ounces Palmetto Gardens^TM Collard Greens
• 1/2 small red onion, thinly sliced
• 1/2 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon sugar
• 3/4 cup sliced almonds
• Zest from one lemon, divided 

Dressing:

• 1 1/2 tablespoons lemon juice
• 1 tablespoon garlic, minced
• 2 tablespoons extra virgin olive oil

In a large skillet, steam collard greens and onion in ½ cup water for 10 minutes over medium heat. Meanwhile combine lemon juice, half of lemon zest, garlic, and olive oil. Place steamed collards in a serving dish and toss with prepared dressing. Stir in salt, pepper and sugar. 

Toss with almonds just before serving and garnish with remainder of lemon zest.