1 1/2 lbs kale or collard greens
2 tbsp vegetable oil or olive oil
4 garlic cloves, chopped
1 cup water
1/4 tsp salt
1 tsp black pepper
2 tbsp cider vinegar
Clean the greens thoroughly and cut stems away. Dry well and tear into salad pieces or slice across leaf into ½˝ pieces. In a large deep pot or skillet with a cover, sauté garlic in oil.
Add greens in pan with 1 cup water. Cover pan and steam for 4 minutes. Uncover, stir constantly until greens shrink.
Add salt and pepper and continue to stir on high heat until mixture is thoroughly wet. Sprinkle cider vinegar on mixture. Cover. Turn off heat. Let stand until ready to serve.
Serves 6; Serving Size 1 cup
Recipe courtesy of Purdue University Extension