Recipe courtesy of Sara Moulton
4 to 6 servings



Wash the collard greens thoroughly to remove any dirt or grit. Drain well. Pick over the greens, discarding any that are old and cutting out any discolored spots and the fleshy ribs. Then place the leaves in a pile, roll them into a thick cylinder, and cut them into thin strips crosswise. Fluff the cut greens into a bowl. Heat the olive oil in a heavy skillet, add the garlic, and cook until it is slightly browned. Add the greens and cook, tossing them frequently to make sure that they are coated with the olive oil and the garlic. Add the water, season, cover, and cook for 5 minutes. Remove and serve warm.;



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