Source: Food Stamp Nutrition Connection

Collards or kale with sauteed garlic and a dash of vinegar.

Servings

1.5 lb Greens, collard, chopped, fresh (or kale)
2 tbsp vegetable oil (or olive oil)
4 medium garlic cloves , chopped
1 cup cold water
0.25 tsp salt
1 tsp black pepper
2 tbsp cider vinegar

1 Clean the greens thoroughly and cut stems away. Dry well and tear into salad pieces or slice across leaf into 1/2 inch pieces.
2 In a large deep pot or skillet with a cover, sauté garlic in oil. Add greens in pan with 1 cup water.
3 Cover pan and steam for 4 minutes.
4 Uncover, stir constantly until greens shrink. Add salt and pepper and continue to stir on high until mixture is thoroughly wet.
5 Sprinkle cider vinegar on mixture. Cover.
6 Turn off heat. Let stand until ready to serve.