Spicy Collards

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Spicy Collards

 

1 large onion, diced

1 tbsp. olive oil

1 bunch collards (about 2 pounds)

2 tsps. vinegar (or to taste)

1/4 tsp.. crushed red pepper flakes

salt and pepper

 

Saute the onion in the oil in a large skillet or saucepan on low heat for about

10 minutes, until translucent. While the onion sautes, thoroughly rinse the

collards. Remove and discard the large stem ends, and coarsely chop the leaves.

Add the moist collards to the onions and cook, covered, for about 5 minutes,

stirring occasionally, until the leaves are wilted but still bright green. Stir

in the vinegar and red pepper flakes. Add salt and pepper to taste, and serve

immediately. Serves 4.