3 bunches tender collard greens (about 2 1/2 to 3 pounds total) Dash salt 2 tablespoons peanut or canola oil 6 cloves garlic, chopped A few grinds of fresh peppercorns 2 to 3 tablespoons oyster sauce 1/2 teaspoon sugar
Bring a pot of water to a boil, and have a bowl of cold water
ready. Wash and trim greens, and cut into 2-by-3-inch pieces.
Blanch collards in boiling water for 1 minute, then immediately
place in cold water. Drain well and pat dry.
Heat wok, then add salt; let salt brown lightly. Add oil. When oil
is hot, add garlic and stir until lightly brown. Add greens and a
dash of pepper, and stir constantly a couple of minutes. Then stir
in 2 tablespoons oyster sauce and the sugar. Taste and adjust
seasoning. Serve immediately.