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Ingredients
- 2 pounds young collards, thick stems removed
- 2 tablespoons olive oil
- 9 cloves garlic, minced
- Salt
Method
- Wash leaves and drain, but dont dry.
- Stack a few leaves, with a large one on the bottom, and roll them up in a tight cylinder, so the stem runs along the length of the roll.
- Hold it tightly, and shave it crosswise into very thin ribbons.
- Cut all the greens this way.
- In a large skillet or Dutch oven over high heat, heat the oil until shimmering, add garlic and stir.
- When the garlic is golden, add the collards, and cook, tossing thoroughly with tongs, until theyre all dark green, tender with a little bit of crunch.
- Add salt to taste.
