Brazilian Couve à Mineira (Garlicky Collard Greens)

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1. 1Step 1: Rinse and pat dry collard leaves.
2. 2Step 2: Cut out tough center stem with a knife in a V shape as pictured, then continue to cut leaf in half.
3. 3Step 3: Stack about 6 leaf halves together and roll them up tightly.
4. 4Step 4: Cut crosswise strips about a quarter inch wide. Try to keep the strips together and in place.
5. 5Step 5: Next, cut the thin strips in half with one long lengthwise cut down the middle.
6. 6Step 6: Repeat steps 2-5 until all leaves are cut into strips.
7. 7Step 7: For traditional preparation, use a mortar and pestle to mash garlic with salt. You can also use a press on the garlic or finely mince with your knife and mix with salt.
8. 8Step 8: Heat olive oil in pan over medium-low heat for about 1 minute.
9. 9Step 9: Add garlic and salt and saute until garlic is fragrant, about 1-2 minutes.
10. 10Step 10: Add collard strips and saute, stirring frequently, until they are softened and bright green in color. They will reduce in volume by about half (sometimes more). Watch them carefully to avoid overcooking. You do not want them to start turning dark. Total cooking time will vary depending on your stove and cookware, but should take between about 4-8 minutes.
11. 11Step 11: Serve immediately and enjoy!