Have greens sliced and ready. Heat a large skillet over medium-high heat, add the oil, the garlic and almost immediately, before the garlic browns, add the greens by the handful, tossing and turning as more are added.
Continue to cook until greens are tender, a matter of three or four minutes. They should still retain some texture. Add salt to taste and toss.
Serve with a little vinegar, a squeeze of lime and/or hot sauce.
Note: When I make my Instant Pot Brazilian Feijoada, I don’t mince garlic for these greens. Instead, I make up a paste of garlic and onion as directed on my Feijoada recipe and use a good tablespoon or so of it in these greens.
Keywords: Brazilian, Collard greens, Greens, Side.