This is one of my favorite recipes.

1 small bunch collards, or 4 large leaves, washed, stemmed and coarsely chopped
1-lb potatoes, quartered, or in small chunks, if large
salt, to taste
water or stock
1 – 2 T olive oil
1/4 t red pepper flakes
2 large cloves garlic, thinly sliced

1. Combine the collards and potatoes in a deep skillet. Add about a cup of liquid (or enough to almost cover the vegetables) and the salt. Cover tightly and bring to a boil. Reduce the heat and cook, covered, about 15 minutes, or until the potatoes are tender. Uncover, turn the heat to medium and cook until the liquid has evaporated, stirring occasionally, probably another 10 minutes.

2. Meanwhile, heat the oil, red pepper flakes, and garlic over LOW heat in a small skillet. Cook for about 3 minutes–watch it as the garlic can burn in a second.

3. Once the vegetables are ready, pour the red pepper oil over them and stir to combine. Serve immediately.