| 2 | bunches collard greens, ribs removed and sliced (about 10 cups) |
| 2 | Tbsp. extra-virgin olive oil |
| 2 | tsp. minced garlic |
| 2 | Tbsp. chicken broth or water |
| Salt and pepper to taste |
Sauté greens in oil in a large sauté pan over medium-high heat for 1-2 minutes, tossing constantly.
Add garlic; sauté briefly, then add broth, salt, and pepper. Cook until tender but not mushy, 3-4 minutes.