2 or 3 garlic cloves, minced
extra virgin olive oil
one bunch Collards
2 cups vegetable or chicken stock
Rinse the collard leaves off under cold water, then fold them in half and cut out the stem that runs up the center of the leaf. Take a few leaves at a time, roll them up together, and slice 1/2-inch-thick strips. The leaves should be still damp.
Heat couple of teaspoons of olive oil in a deep skillet, then add the minced garlic. Saute the garlic for a couple minutes. Add the collards, and saute them (they will steam a little in their own water) until they are all bright green. Add a little extra oil so that they are slightly coated. When they are bright green, add the stock, cover with a lid, and simmer the greens for 45 minutes. Spoon the greens out of any remaining liquid, and serve. Yum!