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Cut tough end stems off collard greens.
Rinse leaves and gather them together into 2 piles.
Take each pile and roll it tightly.
Cut them into thin strips crosswise. You should have about 8 cups.
Heat oil in a large, heavy skillet over medium heat.
Cook shallot with garlic, stirring often, until they are lightly browned, about 3 minutes.
Add greens, salt and pepper. Cook, stirring often, until the greens are tender and bright green, about 5 minutes.
If necessary, cover with a lid and cook an additional few minutes until the leaves are tender.