Cook the Issue 2010: Quick-sauteed Brussels leaf ribbons

When I saw this recipe in Issue 105, I decided not to make it with ordinary supermarket collards, but my CSA never provided any collards.  Well, they must be getting desperate because last week we got Brussels Sprout leaves.  All in the family, so I decided these were close enough to collards.  This recipe was excellent-- very quick (hurrah) and so tasty with the garlic and then the final dose of vinegar and maple syrup.  The greens were not tough, nor were they soft, but they had a nice chew.  I will definitely use this preparation again when the CSA finds some other leafy oddments.