Rinse the Collard Greens thoroughly, remove any thick stems, stack the leaves, roll them up, and slice crosswise into thin ribbons.
Peel and finely mince the Garlic.
Warm a large skillet over medium heat and add about 1–2 tablespoons of Vegetable Oil until it shimmers.
Add the minced garlic and sauté for 30–45 seconds, just until fragrant—avoid browning it.
Add the sliced greens to the pan in batches if necessary, tossing or stirring to coat them in the garlic oil; add a splash of water (1–2 tablespoons) if the pan seems dry to help them wilt evenly.
Season with Salt and freshly ground Black Pepper, then continue to cook, stirring occasionally, until the greens are bright green and tender, about 3–6 minutes depending on thickness.
Taste and adjust seasoning if needed, then transfer to a serving dish and serve hot.
