Collard Greens with Lemon

(recipe from Martha Stewart Living magazine)

1 oz. (2 Tbsp.) unsalted butter (I used coconut oil)
1 garlic clove, smashed
2 small bunches collard greens (about 1 1/2 lbs.), stems removed, leaves cut crosswise into 1/2-inch strips
3/4 cup vegetable broth
Salt and freshly ground pepper
1 1/2 tsp. finely grated lemon zest
2 tsp. fresh lemon juice

Heat 1 Tbsp. butter and the garlic in a large pot over medium-high heat.  Add greens, and cook, stirring often, until wilted, about 3 minutes.  Stir in stock, 3/4 tsp. salt (I used much less), 1/8 tsp. pepper, and the zest, and cover.  Reduce heat to medium, and cook until tender, 8 to 10 minutes.  Add lemon juice and remaining Tbsp. of butter.  Stir until butter melts.  Season with salt and pepper as needed, and serve immediately.

(Nice simple preparation.)