- 2 1/2 pounds collard greens, leaves halved lengthwise and stems and center ribs discarded
- 4 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/8 inch wide) with a sharp knife. Repeat with remaining leaves.
- Heat 2 teaspoons oil in a heavy 12-inch skillet over moderate heat until hot but not smoking, then cook half of collards, tossing, until just tender and bright green, about 1 minute, and transfer to a serving dish. Cook remaining collards in remaining 2 teaspoons oil in same manner, then toss all of collards with salt and pepper. Serve immediately.