4 Servings 5 min Cook
16 Cup, chopped Collards
3 Clove Garlic
1 Tbsp Olive Oil
PREPARATION: Remove collard stems and center ribs.
Halve leaves lengthwise.
Stack half of collard leaves and roll into a cigar shape.
Cut crosswise into very thin strips (1/16 inch wide).
Repeat with remainder.
Mince and mash garlic to a paste with 3/4 teaspoon salt.
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, 30 seconds.
Add collards with 1/4 teaspoon pepper and cook, tossing, until just tender and bright green, 3 to 4 minutes.