3 pounds greens (collard, mustard, turnip or spinach), chopped
2 tablespoons olive or vegetable oil
2 tablespoons garlic (optional), chopped
1 1/2 teaspoons salt
Trim the stems from the greens. Soak in lots of cool water to wash away the sand. Shake the water from the greens and dry them. They must be totally dry when they are cooked.
Place oil in a wide and heavy sautÃ© pan. Add garlic to the pan. Stir, then immediately add greens (all at once if possible). Stir continuously for about 5 minutes. Season with salt and serve.