- 1 large bunch collard greens
- 3 tablespoons extra-virgin olive oil
- 5 garlic cloves, finely chopped
- Kosher salt
- Freshly ground black pepper
How to make this recipe
In a large heavy skillet over medium high heat, add the oil, garlic and 1/2 teaspoon each of salt and pepper. Cook the garlic, stirring, until it is golden, about 3 minutes. Stir in the collards, turning and stirring with tongs until they are tender and bright green, 4 to 5 minutes. Season with salt and pepper to taste and serve.