1/2 medium-size sweet onion, chopped
2 tablespoons olive oil
1 (16-oz.) package fresh collard greens, washed, trimmed, and chopped
1 1/2 teaspoons salt
Cook onion in hot oil in a large Dutch oven over medium heat, stirring occasionally, 10 minutes or until tender. Add collard greens, salt, and 3 cups water. Bring to a boil; reduce heat, and simmer 30 minutes or until tender.