- 2 tablespoons canola oil
- 3 cloves garlic, crushed
- 2 bunches collard greens, washed well and shredded
- 1 (12-ounce) beer
- 1 teaspoon salt
- Collard greens: In a large deep skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until light golden brown, about 2 minutes. Add the collard greens, beer, and salt and cook, stirring constantly, until wilted and tender, and the beer is slightly reduced, about 15 to 20 minutes. Remove from the heat and serve.