Spicy Stir-Fried Collard Greens With Red or Green Cabbage At my farmers" market, my favorite purveyor of leafy greens always has beautiful bunches of collard greens among his offerings. The leaves are stacked and then rolled tightly into generous bunches that usually yield more than one dish. In that sense, and nutritionally speaking as well, collard greens are a bargain. Yet collards don't have the cachet of popular greens like black kale and rainbow chard. This is probably because collards have a stronger flavor and tougher leaf than many other greens. They do stand up to longer cooking, but they don't require it. This week I used them in a stir-fry - they stood in for more traditional greens like Chinese broccoli or bok choy - cooking them for only a few minutes until they wilted, and I enjoyed the crunchy texture. But I also loved the stuffed collard greens that I filled with a Greek-inspired rice stuffing and simmered for an hour. If you're looking for a vegetable that's a great source of calcium, collard greens are a find. According to the Harvard School of Public Health, a cup of cooked collard greens has more calcium than a glass of skim milk. This is great news for those who don't eat dairy, and it's just one of the many health benefits collards have to offer. They're high in the carotenoids lutein and zeaxanthin, which are important for eye health; they're very high in vitamins A and C, manganese, folate and dietary fiber; and they're a good source of potassium and vitamins B2 and B6. I included some cabbage in this dish for both its color and its sweetness. Serve the stir-fry with rice, noodles or other grains. 2 tablespoons Shao Hsing rice wine or dry sherry 2 tablespoons chicken broth, vegetable broth or water 1 tablespoon soy sauce 2 tablespoons peanut oil, rice bran oil or canola oil 2 teaspoons minced ginger 2 garlic cloves, minced 1/4 teaspoon ground toasted Sichuan pepper or red pepper flakes 2 cups shredded red or green cabbage 1 pound collard greens, stemmed and roughly chopped In a small bowl or measuring cup, combine the rice wine or sherry, the broth or water and the soy sauce. Have all the ingredients within arm's reach from your pan. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and pepper and stir-fry for no more than 10 seconds. Swirl in the remaining oil and add the cabbage and collard greens. Turn the heat to high and stir-fry for 1 minute, or until the greens begin to wilt. Add the salt, toss together and add the soy sauce mixture. Stir-fry for 2 minutes, until the collard greens and cabbage are crisp-tender. Remove from the heat and serve. Advance preparation: This is a last-minute dish, but your ingredients can be prepared hours before you cook it. Nutritional information per serving: 112 calories; 7 grams fat; 1 gram saturated fat; 2 grams polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 9 grams carbohydrates; 4 grams dietary fiber; 236 milligrams sodium (does not include salt to taste); 3 grams protein