In a large pot, heat olive oil over medium heat until shimmering, then add minced garlic, sautéing until fragrant, about 1 minute.

Raise heat slightly and add chopped collard greens, stirring to incorporate them with the garlic and oil, cooking until wilted, around 5-7 minutes.

Pour in vegetable broth, bringing the mixture to a boil, then reduce to a simmer. Cook for 20-25 minutes until the greens are tender.

Sprinkle with salt and pepper before serving warm, either plain or as a scrumptious side dish.