Collard Greens with Garlic

Collard greens are a bit like kale; they have an astringent taste that offsets fatty or fried foods quite elegantly. You often find them overcooked and slightly sweet; if this is your idea of collards, you've been missing out.

Here, I pan-fry them very quickly with salt to draw out some of the vegetal flavor while retaining a good deal of crunch.

INGREDIENTS:

• 2 bunches collard greens
• 6 cloves garlic, roughly chopped
• 1/2 tsp salt
• 4 tbsp. olive oil

DIRECTIONS:

1. Lay several leaves of collards on top of each other in alternating directions. Roll tightly; cut the roll into narrow ribbons using a chef's knife.
2. In a glass bowl or other non-reactive container, combine the greens and the salt.
3. Heat the olive oil in a deep skillet over a medium flame until very hot but not smoking. Add the garlic; it will crisp instantly.
4. Immediately add the greens, covering for 30 seconds. They will wilt substantially.
5. Uncover and continue to cook, turning constantly, for another 1-2 minutes or until softened but still crunchy.
   

Serve immediately.