Recipe found on marthastewart.com
Makes 10 Servings
Trim stems of collard greens, keeping the leaves whole. If necessary, trim the large vein of the stem (in center of leaf) so that it is flat with the leaf. Rinse the leaves under cold water and then stack, still wet, starting with larger leaves on the bottom. Tightly roll stacks of leaves lengthwise, like a cigar. Slice crosswise as thinly as possible.
Heat the oil and garlic together in a large skillet over medium heat, stirring until garlic is golden brown, 2-3 minutes. Add the collard greens, folding with tongs so the garlic gets tossed in with the greens, until they start to wilt, about 1 minute. Add 1/4 teaspoon of salt and continue folding until the greens have all wilted and begin releasing their moisture, about 2-3 minutes.
Transfer collards to a serving bowl. Season with salt to taste and serve.