Sauteed Greens - serves 6
1 bunch collard greens, about 3/4 ponds, rinsed, stems removed and coarsely shredded
1/3 medium head cabbage, coarsely shredded
2 tbsp olive oil
1 clove garlic, minced
1 medium onion, cut into quarters and sliced
1 to 2 tsp rice vinegar
In a large saucepan, boil 3 quarts of water. Add collard greens, return to a boil and cook 4 minutes, or until greens are tender-crisp. With a slotted spoon remove greens, leaving the water in the pan. Place greens in a colander and set aside.
Return water to a boil, add cabbage and cook 1 minute. Pour into the colander and let drain. Set aside.
In a large skillet, heat olive oil over medium-low setting. Saute garlic and onion 4 minutes, or until tender-crisp. add greens and cabbage and saute 3 minutes, stirring. Add vinegar.
Toss and serve immediately.