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Spicy Collard Greens

Andrew Soucier

1 large onion, diced

1 TBS olive oil

1 bunch collard greens

1 medium tomato, diced

2 tsp brown rice vinegar

1/2 tsp red pepper flakes

Salt/pepper to taste

  1. Sauté onions in oil on low for 10 minutes
  2. Rinse greens, remove stems, chop leaves into ½ - 1" strips 
  3. Add greens to onions, cook covered for 5 minutes
  4. When greens are wilted, add vinegar, tomato, pepper flakes and stir together.

Variation:  try using kale instead