Spicy Collards and Kale

I wasn't able to find collards at my little grocery store but I did find Swiss Chard and substituted it.  It worked out really well.  I haven't had a chance to try collards but will give it a try when I get a chance.  This is a great spicy dish with lots of flavour and texture.  I also didn't have Nando's Peri-Peri sauce but used good old Tabasco sauce instead.  From Fresh Juice Magazine 2013.

3 medium cloves garlic, minced
1/2 tsp sea salt
1 bunch kale, washed and centre stems removed
1 bunch collard greens, washed and centre stems removed
1/4 cup extra virgin olive oil
1 small onion, diced
1 medium red pepper, cut in 1/2 inch cubes
1 1/2 tsp Nando's Peri-Peri Sauce

1. On chopping board using back of knife or with mortar and pestle, mash garlic and salt until coarse paste; set aside.
2. Stack kale and collards in bunches, roll tightly lengthwise, like a cigar, and slice thinly crosswise; set aside.
3. In large skillet over medium, heat oil.  Add onion and garlic paste; stir until soft and starting to become golden, about 2 minutes.  Add red pepper; stir for about 45 seconds. Add kale and collards; cook for about 1 minute, using tongs to separate ribbons of greens and fold in with onion mixture.  Add hot sauce; toss to combine.  Cook until greens are slightly wilted and vibrant green, 3 minutes.  Remove from and adjust seasoning to taste, if desired.  Serve warm.