Collard Greens And Red Beans

• 1 1 tablespoon olive oil or 1 tablespoon peanut oil
• 2 cloves garlic, sliced
• 1 bunch fresh collard greens, stemmed,chopped
• 2 tablespoons cider vinegar
• 2 tablespoons water
• 1/2 teaspoon hot pepper sauce, to taste (such as Tabasco)
• 1 1/2 cups kidney beans (cooked or canned)
• salt
• fresh ground pepper

1. Heat the oil in a large pot over medium heat; add the garlic; cook until fragrant, 1 minute; add the greens, vinegar, water and hot sauce; cook, stirring often, until greens slightly soften, about 5 minutes.
2. Cover; cook 5 more minutes.
3. Add the beans with 1/2 cup of the beans cooking liquid (if using canned beans, use water), cover; cook until the collards are tender, about 10 minutes.
4. Stir in salt, pepper and more hot sauce to taste.

olive oil, garlic, collard greens, cider vinegar, water, hot pepper sauce, kidney beans, salt, fresh ground pepper

Taken from www.food.com/recipe/collard-greens-and-red-beans-79719 (may not work)