1 bunch collard greens, torn into pieces
1 Tbsp olive oil
3-4 garlic cloves, minced
salt and pepper, to taste
1 tsp vinegar or lemon juice, optional
Rinse collard greens and tear into small sections. Boil in lightly salted water until wilted (5-10 minutes). Drain in a colander and press with the back of a spoon to release excess moisture. Heat 1 tablespoon of olive oil and garlic in a sauté pan over medium-high heat. Add greens and cook 1-2 minutes, seasoning with salt and pepper to taste. As an option, you can add 1 teaspoon vinegar or lemon juice.