Collard and Mustard Greens

• Salt and freshly ground black pepper, plus 2 teaspoons salt and 2 teaspoons pepper
• 1 large bunch collard greens, soaked in cold water, rinsed, and drained
• 1 large bunch mustard greens, soaked in cold water, rinsed, and drained
• 1/2 cup olive oil
• 4 tablespoons chopped garlic
• 1/4 cup vinegar
• 3 tablespoons sugar

1. Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper.
2. Bring water to a boil.
3. Meanwhile, chop all greens into medium pieces.
4. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes.
5. Drain and let cool.
6. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn.
7. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.

salt, collard greens, mustard greens, olive oil, garlic, vinegar, sugar

Taken from www.foodnetwork.com/recipes/robert-irvine/collard-and-mustard-greens-recipe.html (may not work)