Collards are typically stewed or braised. Here, they’re cut into strips and quickly sautéed — remaining very crunchy, full of flavor and texture.
Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the garlic and red pepper flakes. Cook, stirring constantly, until the garlic begins to brown at the edges, about 1 minute. Add the collards and salt. Toss well, then continue cooking, tossing all the while, until the collards just begin to wilt but are still crisp-tender, about 2 minutes. Raise the heat to high and pour in the balsamic vinegar. Stir and toss for 1 minute as the balsamic reduces to a glaze.