Remove stems from Collards and Kale. (Stems can be reserved in refrigerator for another dish like a stir fry.)
Stack the leaves, Roll them, and Cut into ½ inch Ribbons. (aka Chiffonade). Toss all the Greens together.
In a Large sauté pan, Add Olive Oil, Garlic and Onions. Cook over Low Heat until the Garlic smells nutty and onions become slightly wilted. Approx 2-3 min. (gas range).
Add Chiffonade of Kale and Collards to the pan. Using Tongs, Toss the greens with the onion and garlic mixture until they turn a bright, beautiful green. Then Add Sesame Oil and Black Pepper. Cook 1-2 minutes longer.
Add Soy Sauce or Tamari to deglaze the pan, Continue cooking 1 minute.
Serve Immediately as a side vegetable or as a main dish with your favorite grain, rice, quinoa or barley.