Adapted from Cookscountry.com
1 large bunch Collard Greens
1 garlic clove, minced
4 tsp. olive oil
1/4 tsp. red pepper flakes
Bring a large pot of salted water to boil. Meanwhile wash collards and cut out the center midrib, save these ribs for another use. Add collard greens, a handful at a time to the boiling water. Cook until tender, 4 to 5 minutes. Drain and rinse with cold water until greens are cool, about 1 minute. Press greens with rubber spatula to release excess liquid. Place greens on top of kitchen towel and roll tightly into 8-inch log (burrito style), then remove from kitchen towel. Cut greens crosswise into 1/4-inch slices. Heat oil in 10-inch nonstick skillet over medium-high heat until just smoking. Scatter greens in skillet and cook, stirring frequently, until just beginning to brown, 3 to 4 minutes. Stir in garlic and pepper flakes and cook another 1 to 2 minutes. Season, to taste, with salt and pepper. Serves 2.