• kosher salt and black pepper
  • 3 bunches collard greens, stems discarded and leaves cut into 1-inch strips
  • 1/2 cup olive oil 3 cloves garlic, thinly sliced


  1. Bring a large pot of salted water to a boil.
  2. Add the collard greens in batches and cook until just tender, about 10 minutes.
  3. Drain the greens in a colander and rinse under cold water to cool; squeeze to remove any excess water.
  4. Heat the oil in a large saucepan over medium heat.
  5. Add the garlic and cook, stirring, for 1 minute.
  6. Add the greens, 1 teaspoon salt, and ½ teaspoon pepper.
  7. Cook, tossing often, until wilted and tender, 3 to 4 minutes.
  8. Serve