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Ira’s Garlicky Collards


1¼ pounds collard greens, stems and center ribs discarded and leaves halved lengthwise

3-6 garlic cloves, minced

¾ teaspoon salt

1 tablespoon olive oil

¼ teaspoon freshly ground black pepper


1. Stack half the collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (about 1/16-inch wide). Repeat with remaining half.

2. In a small bowl, combine garlic and salt. Heat oil in a heavy 12-inch skillet over medium heat until it shimmers, then cook garlic, stirring, for about 30 seconds. Add collards with pepper and cook, tossing, until just tender and bright green, 3 to 4 minutes.

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