Sauteed Collard Greens with Garlic

Heat oil in a large saute pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collardgreens and 1 teaspoon salt.
Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.

Ingredient :

2 tablespoons extra-virgin olive oil

6 garlic cloves, thinly sliced

¼ teaspoon crushed red-pepper flakes

2 heads collard greens (about 1 pound each), tough stems and ribs removed, leaves coarsely chopped

Coarse salt

½ cup water