Saveur

15 collard green leaves
2 tbsp. extra-virgin olive oil
4 garlic cloves, thinly sliced
Kosher salt

1. Wash and remove stems from collard green leaves; arrange leaves in stacks and roll them into tight cylinders. Slice each cylinder crosswise into very thin strips.

2. Heat olive oil in a 12" skillet over medium-high heat. Add garlic and cook, stirring frequently, until just golden, about 2 minutes. Add greens, season with salt to taste, and cook, stirring occasionally, until greens are wilted and bright green, about 4 minutes. Serve hot or at room temperature.

SERVES 4

This article was first published in Saveur in Issue #117