1 Bunch Collard Greens
3 Garlic Scapes, chopped small
2 Tbs Olive Oil - Red Pepper Flakes & Salt, to taste
Cut the thick central ribs out of the collard greens. Stack the leaves on top of one another. Starting at one end, roll them up into a cigar-liked shape. Slice across the roll to make skinny rolls of collard strips, ideally about 1/8-inch wide. Give the collards a few extra chops to break them apart. Warm a large, heavy-bottom skillet (cast iron is great) over medium-high heat. Add olive oil and red pepper flakes. Then add the greens and salt. Stir so they're all lightly shimmering from the oil and turn darker green. Let the greens cook against the pan in 30-second intervals, stirring in between. Once you see a little browning action, add the garlic scapes and red pepper flakes. Serve with a wedge of lemon.