This is a nice quick and easy way to cook up some collards. I never thought I would like collards but when I finally did try them, they were amazing. Often people cook them until they are soft and mushy, while there is something to be said for that, there is also something to be said for not cooking them until they are soft and mushy.
1 bunch collards
2 cloves garlic
1/2 c white wine
1/2 c chicken stock
Trim center vein out of collards and cut crosswise (about 2" wide). In a skillet or dutch oven, add olive oil and garlic. Saute until fragrant. Add collards - they will sizzle a little from the water that is left from the rinsing. Let wilt a little. Add wine and cook until almost all evaporated. Add salt/pepper. Add chicken stock and cook about 10 minutes. Do not cover (they will lose their bright green color). You can also cook them until softened if you like them that way. You may need to add additional chicken stock (or if you don't have enough add a little water).