Greens can be cooked in minutes over high heat, making it possible to serve collards on a busy weeknight. Try this recipe with whatever green you've got on hand, or mix a few varieties together.
Cook shallot and garlic in hot oil in a Dutch oven over medium heat, stirring often, 1 minute. Stir in greens in batches, and cook, stirring often, 7 to 8 minutes or until crisp-tender. Stir in vinegar and red pepper. Season with kosher salt and black pepper. Serve immediately.