Source: Food Stamp Nutrition Connection

Sauteed greens and cabbage with garlic and onion.

Servings

0.5 lb Greens, collard, chopped, fresh , stems removed (or mustard greens)
2 cup fresh shredded cabbage
1 tbsp olive oil
2 tbsp minced garlic
1 cup fresh chopped onion
1 tbsp vinegar

1 In a large saucepan, boil 3 quarts of water. Add collard greens, return to a boil and cook 3 minutes. Add cabbage and cook one more minute. Drain in colander.
2 Heat a large nonstick skillet over medium high heat. Add oil and sauté garlic and onion until nutty brown, about 3 minutes.
3 Add greens and vinegar and cook briefly, about 3 minutes.