Quick Sautéed Collard Ribbons

In a small bowl, whisk the malt vinegar and maple syrup.

Trim the stem from each collard leaf with a sharp knife, dividing the leaf completely in half lengthwise as you cut away the stem.

Discard the stems; wash and dry the leaves.

Stack the leaves and roll them up tightly crosswise into a cigar shape. Using a very sharp knife, cut the collard "cigar" crosswise into 1/4-inch-thick slices.

Use your fingers to unfurl the slices, which will be tightly curled together.

In a large skillet, heat the olive oil and the garlic over medium-high heat. Cook, stirring garlic, until it's fragrant and just lightly browned, about 3 minutes.

Remove and discard the garlic. Add the pepper flakes, and immediately add the collards and 1/2 tsp. salt.

Stir and toss the collards until they're coated with the oil, and continue tossing until they are wilted, about 3-5 minutes.

Take the pan off the heat, drizzle on the maple-vinegar mixture, stir well, and transfer to a shallow serving platter.

Serve immediately.