Wash the leaves throughly, remove the steams and pile the leaves on top of each other. Roll them tightly like a cigar and slice them thinly (it really depends on your preference). Bring them to the steamer for 7-9 minutes. Meanwhile heat the oil in a sauce pan, add the pressed garlic (you can also use a mortar and pestle to mash the garlic). Add the collard greens, season with salt and sauté for about 3 minutes, stirring through.