Vinegary Braised Collard Greens

Recipe by Steven Petusevsky

Ingredients

2bunches collard greens, kale or Swiss chard, heavy stems removed, leaves washed well

1tablespoon olive oil

1/2medium onion, chopped

-- Water

-- Salt and freshly ground black pepper, to taste

2teaspoons white vinegar

If using collard greens, remove heavy stem from middle of each leaf and chop greens. If you are using chard or kale, you can leave stems intact.
Heat oil in a nonreactive large saute pan and add onions. Saute over medium heat until softened; add chopped greens. Stir often and continue to cook greens 5 to 6 minutes until softened, adding a little water if needed to prevent sticking. Season with salt, pepper and vinegar; serve immediately.