5 Tbsp. olive oil
4 cloves garlic, sliced thin
3 shallots, sliced thin
2 bunches of collard greens, washed, stems removed and julienned (cut very thin)
In a large sauté pan over medium-high heat, add the olive oil and cook the garlic and shallots until just beginning to brown. Add the collards and cook until just wilted, approximately 2 to 4 minutes. Season with salt and serve. Leftovers can be refrigerated for up to 3 days.