Sauteed Collards

• 1 1/2 pounds fresh collard greens
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, sliced thin
• 1 tablespoon white wine vinegar
• Crushed red pepper to taste
• Salt to taste

1. Rinse collards well and shake off excess water.
2. Cut off bottom two inches of stems.
3. Coarsely chop the rest.
4. Heat the oil in a large, heavy skillet, add the garlic and saute until lightly browned.
5. Stir in the collards and cook, stirring until the collards have wilted.
6. Stir in the vinegar and pepper and season to taste with salt.
7. Serve as a side dish.

collard greens, extravirgin olive oil, garlic, white wine vinegar, red pepper, salt

Taken from cooking.nytimes.com/recipes/5809 (may not work)