Quick-Sautéed Collard Ribbons

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The Bitten Word


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1 Tbs. malt vinegar

2 tsp. maple syrup

1-1/2 lb. collard greens (about 30 leaves)

2 Tbs. extra-virgin olive oil

4 small cloves garlic, lightly smashed and peeled

Pinch crushed red pepper flakes

Kosher salt

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