Start by washing the collard green leaves to remove dirt and grit.
Then remove the stems by snapping them at the base of the leaves.
Stack 5-6 leaves larger to smaller, roll into a cigar shape, and slice thinly into 1/8 or smaller ribbons.
Dice the garlic.
In a large skillet on medium heat, warm 2 tablespoons of olive oil and all the garlic until the garlic has softened and is very aromatic.
Then add the collard greens large handfuls at a time, lightly sprinkling with salt between layers.
Cover and cook for approximately 4 minutes.
Remove the lid and use tongs to rotate the collard greens so that the layer on the bottom is now on top.
Cover and cook for another four minutes or so.
Remove the lid, adjust salt to taste, drizzle the remaining tablespoon of olive oil, stir, and cook for 3-4 four minutes more.
Transfer to a serving dish and serve hot.