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1. Bring a pot of water to a boil, and have a bowl of
cold water ready. Wash and trim
greens, and cut into 2-by-3-inch pieces. Blanch collards
in boiling water for 1 minute,
then immediately place in cold water. Drain well and
pat dry.
2. Heat wok, then add salt; let salt brown lightly. Add
oil. When oil is hot, add garlic
and stir until lightly brown. Add greens and a dash of
pepper, and stir constantly a
couple of minutes. Then stir in 2 tablespoons oyster
sauce and the sugar. Taste and
adjust seasoning. Serve immediately.
