- 1 tablespoon vegetable oil
- 2 garlic cloves, thinly sliced
- 1 bunch thinly sliced, stemmed collard greens
- Pinch salt
- Rice-wine vinegar
- Lower-sodium soy sauce
- Fish sauce
In a large skillet, heat vegetable oil over medium-high. Add garlic and stir until softened, about 30 seconds. Add collard greens and a salt. Toss until wilted, about 2 minutes. Stir in a splash each rice-wine vinegar, soy sauce and fish sauce.