- 2 pounds collard greens, large stems removed, and leaves sliced
- 1 Tbsp. olive oil
- 2 cloves garlic, minced
- 1/2 tsp. crushed red pepper
- 1 cup water or vegetable stock
- 1/2 red onion, sliced
- 2 Tbsp. cider vinegar
- Kosher salt, to taste
- Ground black pepper, to taste
Active time: 20 minutes
Total time: 30 minutes
In a large pot, heat olive oil over medium heat until shimmering. Add garlic and crushed red pepper and cook, stirring occasionally, until garlic is softened but not brown, about 1 minute. Add water or stock, and bring to a simmer.
Add onion and collard greens to pot. Stir in vinegar. Cook until collards are tender, 10 to 15 minutes. Add salt and black pepper to taste.