Green 'n Garlic Omelet
A recipe from the Sneaky Kitchen
1 C. leftover cooked collard greens
5 or 6 eggs
4 garlic cloves, peeled  & minced
1 Tbsp. olive oil
salt & pepper to taste

Break eggs into a bowl & stir slightly with a fork to partially mix. Add salt or salt substitute & pepper.

Drain collards well.  Chop any meat cooked with collards. Heat oil in a Teflon skillet over med. heat.  Add collards (with meat if any) &  heat through. Add minced garlic, mix & continue to sauté, stirring occasionally, until garlic is soft but not browned.

Add eggs. Let them get solid, lifting edges so liquid runs under.  When set enough to do so, turn omelet (cut it into serving-sized wedges  if needed). Cook until other side is set. Serve piping hot.