Collard Greens

• 1 lb collard greens
• 14 cup olive oil
• 1 red bell pepper, cut in 2-inch strips, 1/4-inch wide
• 12 large onion, slivered
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 4 large garlic cloves, minced
• 2 tablespoons red wine vinegar
• Tabasco sauce, to taste
• 2 teaspoons honey

1. Slice off the stems from the collards right below the leaf, and discard the stems.
2. Fill the sind with cold water and give the leaves a good soaking and washing to get rid or all the grit clinging to the folds of the leaves.
3. Drop the greens into a couple of inches of boiling salted water.
4. Boil for 5 minutes.
5. Drain and rinse in cold water.
6. Drain again and chop coarsely.
7. Pour the olive oil into a large skillet.
8. Toss in the peppers and onions, seasoning them with a sprinkling of salt and pepper.
9. Once they're soft, toss in the garlic and cook 1 minute more.
10. Dump in the greens and give them a stir.
11. Add 1 tsp salt, 1 tsp pepper, the vinegar, tabasco, and honey.
12. Stir one more time and serve up a mess of healthy greens.

collard greens, olive oil, red bell pepper, onion, kosher salt, black pepper, garlic, red wine vinegar, tabasco sauce, honey

Taken from www.food.com/recipe/collard-greens-318390 (may not work)