Pancake Collards
3-4 cups chopped fresh collard greens
1 tablespoon butter
1/2 tsp salt
1 tablespoon pancake/maple syrup or honey
Melt butter in a large cast iron or stainless-steel pan on high heat. Add collards and don't fuss them! Let the pan do the work of wilting and searing. Turn collards over a few times for even cooking. Remove from the heat and add salt and pancake syrup or honey and toss to coat on all sides. Serve.