- 3 pound collard greens, leaves halved lengthwise and stems and center ribs discarded
- 2 tablespoons vegetable oil
- Stack several collard leaf halves and roll up tightly into a cigar shape. Cut crosswise into very thin slices (no wider than 1/8 inch). Roll and slice remaining leaves in same manner.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté collards, tossing with tongs, just until bright green, about 1 minute. Season with salt and pepper.