Wash collard greens thoroughly, removing woody stems and any discolored spots.

Stack several leaves on top of each other.

Roll stacked leaves lengthwise tightly into a long cylinder.

Cut the rolled leaves crosswise into 1/4-inch strips to create a chiffonade.

Set the cut collard greens aside.

Repeat the rolling and cutting process until all leaves are chiffonade.

Heat olive oil in a large wok or stockpot over high heat.

Add coarsely chopped garlic to the hot oil and saute for about 30 seconds, or until lightly browned, being careful not to burn it.

Add the collard green strips to the wok or stockpot.

Continue to cook the collard greens over high heat, stirring constantly to ensure even cooking.

Add 1/4 cup of water to the greens.

Cover the wok or stockpot.

Cook for 2 minutes more, allowing the greens to steam slightly.

If necessary, cook the greens in several batches to avoid overcrowding the pot.

Combine all the cooked greens.

Season the greens with salt and freshly ground black pepper to taste.

Serve the Brazilian-style collard greens immediately while hot.