Active Time

　　20 Min

　　Total Time

　　20 min

　　Collards are normally associated with long, slow cooking, but cutting them into thin strips reduces cooking time dramatically. The result is a bright, lively flavor that will make you realize these greens are more versatile than most people think.

　　

Ingredients

Makes 4 servings

　　1 1/4 pound collard greens, stems and center ribs discarded and leaves halved lengthwise

　　3 garlic cloves

　　1 tablespoon olive oil

　　

Step 1

Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder.

　　

Step 2

Mince and mash garlic to a paste with 3/4 teaspoon salt. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, 30 seconds. Add collards with 1/4 teaspoon pepper and cook, tossing, until just tender and bright green, 3 to 4 minutes.