Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy. We like to pair it with a sauce with a kick, but for a milder taste, de-seed your chiles before chopping.
You don’t need to add liquid to the pot before cooking the collards will release plenty while they’re in there. You can reduce the braising liquid as much or as little as you want once they’re done. We like to serve the greens a little saucy, but you can simmer until the liquid is slightly reduced if that’s what you prefer.