1. Heat Dutch oven over medium-high heat. Add kale or collard greens, water, garlic, and salt. Cook, stirring, until greens wilt, 3 minutes. Reduce heat to medium; cover and cook 15 minutes for kale (30 minutes for collards, adding an additional 1/2 cup water if necessary), until greens are tender and water has just evaporated. Remove from heat; toss with olive oil. Makes 4 servings.