From Culinate newsletter; ready in about 20-25 minutes, including chopping; serves about 4

1 bunch collard greens
2-3 garlic cloves
1/4 teaspoon kosher salt
pinch of crushed red pepper
3 Tablespoons water or chicken broth

Strip stems from collard greens and discard. Wash leaves but do not dry them. Stack several leaves together and roll into a tight cylinder. With a very sharp knife, slice into 1/8 to 1/4 inch strips. Continue until all leaves are sliced.

Thinly slice the garlic, then in either a mortar and pestle, or using the flat part of the knife blade on a cutting board, smash the garlic and salt toether into a paste.

Heat the olive oil in a large saute pan over medium heat. Add the garlic and chili and saute for 15 seconds - do not walk away or it will burn. Add the greens and mix well. Saute for about 10 minutes, adding water or broth if pan starts to get dry.

If you want the greens to be more tender, add a bit more liquid and cover with a lid. and cook until desired consistency.