New Southern Collards

3 large bunches (about 2 pounds) collards or turnip greens, trimmed of coarse stems
3 tablespoons olive oil
6 large scallions, trimmed and thinly sliced (include some green tops)
3 large garlic cloves, finely chopped
¼ teaspoon black pepper
Salt to taste

These collards stir-fried in olive oil with no stinting on garlic prove the point.

Remove the coarse central veins from the collard leaves, then stack 4 or 5 leaves together and slice crosswise at 1-inch intervals. When all of the greens have been prepared, wash them well in the sink in several changes of cool water. Spin the collards as dry as possible in a salad spinner, then pat dry on paper toweling. Set aside.
Heat the olive oil in a very large, deep skillet over moderately high heat for 2 minutes. Add the scallions and garlic and stir-fry for about 5 minutes or until limp and golden.
Add the collards and pepper and stir-fry 5 minutes or until the leaves glisten and begin to wilt. Cover and steam 10 to 15 minutes or just until crisp-tender. Mix in salt to taste.
Serve hot with roast chicken or pork or broiled chicken. Good, too, with baked ham.