Collards, Kale, or Other Dark Greens Cooked in Yogurt

• Salt and black pepper to taste
• About 1 pound dark leafy greens, like collards or kale, stems and leaves separated
• 2 cups whole-milk yogurt
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh marjoram or oregano leaves
• 1 small or 1/2 large garlic clove, minced
• Pinch of cayenne, optional

1. Bring a large pot of water to a boil and add salt.
2. Meanwhile, roughly chop the collard stems; you can leave the leaves whole.
3. Add the stems to the boiling water and, about 3 minutes later, the leaves.
4. Cook until both are tender, 5 to 10 minutes more.
5. Drain and rinse under running water until cool enough to handle.
6. Squeeze dry and chop.
7. Whisk the yogurt and olive oil together in a large bowl until smooth.
8. Stir in the marjoram, some pepper, garlic, cayenne if youre using it, and a large pinch of salt.
9. Stir the greens into this and serve immediately or cover and refrigerate for up to an hour

salt, leafy greens, wholemilk yogurt, extra virgin olive oil, fresh marjoram, garlic, cayenne

Taken from www.epicurious.com/recipes/food/views/collards-kale-or-other-dark-greens-cooked-in-yogurt-386183 (may not work)