Other greens are excellent here–spinach is especially good, as is kale. The spinach will cook in a minute or so, the kale in less time than collards–though this is basically a matter of your own preferences.

3 T butter or oil, or a combination
2 small to medium apples, cored and diced
1 garlic clove, sliced
2 T maple syrup
2 T sherry or balsamic vinegar
(freshly) grated nutmeg, to taste (a couple of pinches)
1 bunch collards (6 – 8 leaves, depending on their size), stemmed and finely chopped
salt and pepper, to taste

1. In a large skillet or wok, melt butter or heat oil over meduim heat. Add apples. Sauté just until softened, about 3 minutes. Add garlic and cook, stirring for a minute, until garlic is fragrant. Add syrup, vinegar, and nutmeg.  Cook, stirring, for a minute or so. Add collards and toss. Cook, stirring until all the greens are wilted. Turn heat down some and cook until the greens are done to your liking. Add a splash or two of water if the skillet is drying out before the greens are tender.