Collards Supreme

• 1 bunch fresh collard greens (about 14-16 ounces or 8-10 large leaves)
• 34 cup water
• 2 tablespoons golden balsamic vinegar
• 1 12 tablespoons extra virgin olive oil (or 2 TBSP if your bunch is extra-large)
• 1 tablespoon toasted sesame seeds (optional)

1. Wash collard greens and tear leaves from stems, in chunks about 3-4 inches wide.
2. Place in kettle with the water, cover, and cook on medium heat until tender, about 15 minutes, or to your preference.
3. Drain collards, then use a knife and fork to cut the whole mess of greens into squares about 2 inches square.
4. (This is just to make the greens more bite-sized and manageable.
5. ).
6. Remove greens to serving dish (Or, if the cook is serving directly to the plates, wait until after the next two steps.
7. ).
8. Pour the golden (or white) balsamic vinegar all over the greens, and stir a bit to distribute it evenly among the greens.
9. Drizzle with olive oil and sprinkle with toasted sesame seeds if desired.
10. If the cook is serving directly to plates, wait to sprinkle the sesame seeds until after the greens are on the plate, then garnish each serving with a sprinkle of toasted sesame seeds.

collard greens, water, golden balsamic vinegar, extra virgin olive oil, sesame seeds

Taken from www.food.com/recipe/collards-supreme-239594 (may not work)