1 lb collard greens, stem and center-ribs removed
(1 lb kale, stem and center-ribs removed)*
1 tablespoon olive oil
2 cups red onions, diced
1 teaspoon red pepper flakes
4 cloves garlic, finely chopped
5.5 tablespoons red wine vinegar
1 teaspoon sugar
Salt and freshly ground black pepper*
Note: this recipe can be prepared with collard greens OR kale as well as a combination of both
In a large pot over medium heat, heat oil. Saute the onions, garlic and salt until slightly softened, about 3 minutes.
Add the collard greens, vinegar and sugar.
Cover and simmer about 30 minutes till greens are wilted and soft.
Season with salt and freshly ground black pepper.