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Rinse the collard greens under cold water and pat dry with paper towels. Remove the center stem of each leaf and stack the leaves together, one on top of the other.
Fold the leaves in half, then roll them tightly, into a cigar-shaped cylinder. Use a sharp chef’s knife to cut very thin ribbons. Reserve.
Heat the olive oil in a large skillet, over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the collard greens and sauté, tossing with the garlicky oil. Cover and cook until they are wilted and crisp-tender, about 5 minutes. Season with salt to taste.
Serve immediately.