Collards Braised in Red Wine

1 bunch collards, kale or other greens, washed and trimmed
1/4 cup olive oil
4 cloves garlic, minced
Salt and freshly ground black pepper to taste
1/2 cup chicken stock
1/2 cup dry red wine

Tear or chop greens into bite-size pieces. Place olive oil in a large skillet, and turn heat to medium-high.

Add garlic and, when it colors, the greens. Toss frequently, and cook for 3 or 4 minutes.

Reduce heat to medium, and add chicken stock, salt and pepper. Cover, and cook for 5 minutes.

Remove cover, and add wine. Cook, uncovered and stirring frequently, for about 5 minutes, or until almost all of the liquid has evaporated and the greens are tender.

Courtesy of Bitten Blog on NYTimes.com