Wash and drain the collards and cut them into 1-inch ribbons.
Bring a large pot of water to a boil, add collards and cook briefly, about 15 minutes. Drain well.
Heat 3 tablespoons olive oil in a large, deep skillet or other pot over medium heat. Add 2 cloves minced garlic for 1 minute. Add drained collards and cook, stirring 5 to 10 minutes or until collards reach desired texture. If mixture gets too dry, stir in a little chicken broth. Season with salt and pepper and serve.
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