Tree Collards with Olives

We have a tree collard growing in a large pot. It thrives in all kinds of weather and provides us with fresh greens that are tasty and nutritious.

Serves 2-3.

Ingredients:

• medium bunch tree collards
• 2 Tbsp olive oil
• 3/4 c water
• 8 oz dry spaghetti
• 1/3 c dry black olives, pitted, chopped
• dash salt
• 1/4 c Romano or Parmesan cheese, grated

Directions:

1. Remove thick stems from tree collards. Cut greens in thin strips (chiffonade).
2. Warm olive oil in large skillet on medium low. Add tree collards and water. Cook for 10 minutes, stirring often until tender. (Add a s splash more water as needed.)
3. Stir in the black olives and salt. Set aside.
4. Cook spaghetti according to package directions. Drain and add skillet contents to pasta. Blend gently.
5. Serve hot with sprinkling of grated cheese.