These quick-sauteed collards traditionally served with Fejoida (black bean and pork-ends stew) are barely reminiscent of American braised greens, and are a much easier and crunchier way to enjoy collards. If you're not up for making Fejoida, this makes a great green side for any meal.
1 bunch collard greens
5-6 cloves of garlic, minced or mashed
1 1/2 tsp kosher (coarse) salt
A little olive oil and butter
Wash the greens thoroughly. Gather the collards up and roll them into a bundle, then slice very thinly as if shredding for salad. If they're still big slice once or twice in the opposite direction, creating little strips or shreds of collards.
Using a cast iron skillet (always my favorite) with medium heat, coat with oil, add garlic and salt and cook a few minutes, then add the greens and sautee only for a few minutes (up to 4 minutes or so), using tongs to flip them over halfway through, making sure the greens are all thinly coated with oil. Remove from heat, season with salt and pepper if desired, and serve immediately.
Submitted by Adrienne Mishkin