Source: dLife

Healthy veggies cooked in rice vinegar with a dash of hot pepper sauce.

Servings

3 quart cold water
12 oz Greens, collard, chopped, fresh , stems removed and rinsed (finely chopped)
0.33 medium head red cabbage , coarsely shredded (2 1/2 to 3 cups)
1 olive oil cooking spray
1 tsp olive oil
1 medium onions , quartered and sliced
1 medium garlic cloves , minced
2 tsp rice vinegar (or white wine vinegar)
0.25 tsp salt
1 pinch hot pepper sauce

1 In large saucepan bring water to a boil and stir in greens.
2 Return to boil, cook 3-4 minutes or until tender-crisp.
3 With slotted spoon, transfer greens to colander, leaving water in pan. Drain well.
4 Return water to boil, stir in cabbage and cook 1 minute. Add to colander (with greens) to drain. Set aside.
5 Heat large skillet over medium-low, remove from heat and coat bottom with olive oil spray.
6 Add oil to skillet and swirl to coat bottom. Return skillet to heat, cook onion and garlic 2-3 minutes.
7 Add greens and cabbage, cook 2-3 minutes, stirring occasionally.
8 Add vinegar, season with salt and hot sauce to taste.

Use your favorite greens, such as kale, turnip greens, or spinach, in place of collard greens.