This recipe works fine with other leaves – collard greens, kale, cabbage, etc.
1. Stack several collard leaves atop one another, and roll into tight cylinder. Slice crosswise into strips.
2. Steam or cook greens in large pot of boiling water until softened. Drain, and plunge into large bowl of cold water to stop cooking.
3. Heat oil in large skillet over medium heat. Add garlic, and sauté 1 minute. Add drained leaves, red pepper grains, and salt, and sauté 3 minutes. Stir in 1/3 cup freshly squeezed orange juice, and cook 15 seconds more. Season with salt and pepper, if desired.