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ON THE SIDE: Quick Collard Greens

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Boil 2½ pounds collard greens, stemmed and leaves halved lengthwise, in large pot of salted boiling water until tender, about 5 minutes. Drain collards, then rinse with cold water; pat dry with paper towels. Cut greens crosswise into ¼-inch-thick slices. Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Scatter greens in skillet and cook, stirring often, until just beginning to brown, about 4 minutes. Stir in 2 teaspoons minced garlic and ¼ teaspoon red pepper flakes and cook until greens are spotty brown, about 2 minutes. Season with salt and pepper to taste. Serves 6.