Olive Oil-Braised Collards
You can cook these greens a day ahead and reheat them on the big day. I like to serve them with hot pepper vinegar.
1/2 cup extra-virgin olive oil
7 pounds collards (about 6 bunches), well washed of grit, stalks trimmed, and leaves cut into 1 inch strips
2 - 3 teaspoons kosher salt