clean collard green leaves well, individually

tear away the center rib, carefully, to keep leaf intact(don't worry about the thin piece of rib towards the top)

make a pile of the leaves on a cutting board with a bigger one on the bottom

roll the leaves up tightly and cut thin width wise(you will get thin strips)

dice onion

heat olive oil in large skillet over medium high heat. when hot, add diced onion and garlic. heat until onion is clear.

add collards to skillet. it will shrink down a lot. add more oil if necessary. season while cooking.

when done the collards will have greatly shrunk in mass and you will be able to sautee them for a while. enjoy!