Collards are best known cooked southern-style - boiled with ham hock and red pepper flakes. The southern country classic "pot likker" is the leftover liquid from cooked collards. But I prefer them in a quick stir-fry, where their sweet flavor stands out and the texture is not so, well, boiled. They are very nutritious, too - and a good source of calcium for vegans.

1. Slice out the bottom third or so of the collard stem if you have the big leaves with thick, tough stems; no need for smaller, tender stems. Lay the leaves on top of each other and roll lengthwise to make a collard "cigar" - this makes it easy to slice across for collard strips.  Set aside.
2. Slice sweet potato into thin discs.
   Heat olive oil in pan, add garlic and after half minute or so, add the sweet potato. Cook over medium heat for about 5 minutes, until sweet potato looks mostly cooked through.
3. Add collards, stirring in about a third at a time for them to wilt down a little. Cook for another 3-4 minutes, until it seems like a texture you'd like.
4. Add a few splashes of tamari and a few of ume plum vinegar. Probably any vinegar you like would work here, the collards need the tang so use something you like. Taste to correct seasonings. A pinch of hot pepper flakes would not be amiss.

Enjoy!