Collard Greens

1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
1 bunch chopped greens
3/4 cup McKays broth (1 tablespoon in ¾ c water)
*squeeze of lemon juice (optional)

Heat olive oil in large sauté pan.
Add chopped onion
Sautè onion a few minutes and add minced garlic.
Add chopped greens and pour broth over greens.
Stir and then put on lid to let the greens wilt.
Stir occasionally until done. Greens should be tender but not overcooked