Bring a large pot of salted water to a boil over high heat.

Prepare the collard greens by cutting off the tough stem ends and discarding them.

Cut the leaves and tender stems into large bite-size pieces.

Submerge the collard greens in the boiling water and cook for 6 minutes, stirring occasionally.

Drain the water and set the collard greens aside.

Heat the olive oil in a large pot over medium heat.

Add the minced garlic and salt to the pot.

Cook, stirring frequently, until the garlic is just beginning to brown (1-2 minutes).

Add the blanched collard greens, red wine vinegar, and 1/4 cup of water to the pot.

Continue to cook, stirring constantly, until the collard greens are soft and the water has evaporated (about 10 minutes).

If the water evaporates too quickly, add a few extra tablespoons to prevent burning.

Ensure the collard greens are very tender before serving.

Serve immediately.