Slow-Cooked Collard Greens In Olive Oil

• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 8 garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 2 bunches collard greens, ribs and stems removed, leaves torn into 2" pieces
• Kosher salt
• 1 tablespoon (or more) apple cider vinegar
• Generous pinch of sugar

1. Heat 1/2 cup oil in a large saucepan over medium. Cook garlic and red pepper flakes, stirring often, until garlic is golden, about 4 minutes.
2. Add collard greens to saucepan a handful at a time, stirring until each addition is wilted before adding the next. Season with salt and add 1 cup water. Bring to a simmer, then reduce heat so mixture is at a very gentle simmer. Cover and cook, occasionally removing lid to stir, until greens are tender and very dark green, 1-1 1/2 hours.
3. Let cool slightly, then stir vinegar and sugar into greens. Transfer to a serving bowl and drizzle with more oil and a splash more of vinegar if desired.

extravirgin olive oil, garlic, red pepper, collard greens, kosher salt, apple cider vinegar, generous

Taken from www.epicurious.com/recipes/food/views/slow-cooked-collard-greens-in-olive-oil (may not work)