Confettied Collard Greens

1/2 bunch collard greens, washed and deribbed
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1 tablespoon honey/agave
1 tablespoon red wine vinegar
Grated Parmesan cheese, to taste (omit if vegan)

Stack the collard greens and roll them up tightly like a cigar, then using a very sharp knife cut them in 1/8 inch slices. The greens will look like confetti once sliced. Heat the oil in a large skillet, once hot, add the salt, red pepper flakes, and garlic, saute for one minute. Toss in the greens, saute for another 3-4 minutes. The greens will first turn bright green, then a darker green. Once they've turned dark green remove them from the heat, otherwise they'll start to get tough. Whisk together the honey and vinegar, pour over greens and toss. Sprinkle with Parmesan cheese and serve.