Sauteed Collard Greens with Garlic

I found some great produce (although pricey) in the produce section at the WholeFoods, so I got a little bit of this and that, not having made up my mind as to what I was going to do with them. Of course, the first combination that came to me was meat and greens, so I made a side dish for the veal scaloppine with ruby red grapefruit:

- 2 tsp extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 1/2 tsp crushed red-pepper flakes
- 2 heads collard greens (about 1 pound each), tough stems and ribs removed, leaves coarsely chopped
- coarse salt
- 1/2 cup water

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 collard greens 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. Plate and serve.

Enjoy!