Easy Collards & Shallots

This goes particularly well with pork chops.

1 tablespoon extra-virgin olive oil
2 medium shallots, finely chopped
1 bunch collard greens, thick stems removed and leaves thinly sliced
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper

Heat olive oil over medium heat in a large skillet.  Add shallots until translucent, 3 to 5 minutes. Meanwhile, rinse sliced greens under water. Drain but do not dry. Add greens to the skillet with salt and pepper. Cover and wilt the greens, stirring occasionally, until bright green and still tender, about 10 minutes. Serve immediately.