Here's a current fave side dish for these wintry months: spicy sweet collards. The recipe's by Aaron McCargo and, yes, I did see it on an episode of his show. What I like about it is that it's a collards recipe that doesn't take all day to make. I have few notes and things I've adapted after cooking it a couple of times. It's definitely important to cut the collards super-thin if you want them to cook quickly. Think chiffonade. I roll up 5 or 6 leaves and then cut them. I've also cut back on the amount of heat -- a hefty teaspoon of chili-garlic paste worked well, a full tablespoon of aleppo pepper was a bit too much. Also, I've kicked up the sugar (1.5 or 2 Tbsp). And, altho they are edible in the 8 min. cooking time in the original recipe... c'mon, they're collards... it's tough to overcook them. I got results I liked after about 20 min.