This standard recipe works with pretty much any dark, leafy green. I happened to have collard greens in my fridge.
First, I started a pot of water boiling.
Then I cut the stems out of the collard greens. They're much too thick to eat. I'd like to say I saved them for a veggie stock, but I didn't. I still have a lot of chicken soup left over!
I stacked three or four leaves together at a time, rolled them up, and cut them into ribbons. [Thank you wisdom of the Interwebs for that trick!]
I tossed them in the boiling water for about two minutes and then drained them. From there, I dried them (not thoroughly, but I didn't want them to be dripping...) and then put them in a skillet with a teaspoon chopped garlic, a teaspoon of olive oil and some red pepper flakes. I pushed them around with a spoon until they were coated well with the olive oil and the garlic was browned, about three minutes.
Voila! A fancy and nutritious side that's easy enough to make on a weeknight.