6 servings, 1/2 cup each
1 bunch collard greens, about 3/4 pound, rinsed, stems removed and coarsely shredded
1/3 medium head cabbage, coarsely shredded
2 tablespoons olive oil
1 clove garlic, minced
1 medium onion, cut into quarters and sliced
1-2 teaspoons rice vinegar (optional)
In a large saucepan, boil 3 quarts of water. Add collard greens, return to a boil and cook 3 to 4 minutes, or until greens are tender-crisp. With a slotted spoon, remove greens, leaving the water in the pan. Place greens in a colander and set aside.
Return water to a boil, add cabbage and cook 1 minute. Pour into the colander and let drain. Set aside
In a large skillet, heat olive oil over medium-low setting. Sauté garlic and onions 3 to 4 minutes, or until tender-crisp. Add greens and cabbage, and sauté 2 to 3 minutes, stirring occasionally. Add vinegar. Toss and serve immediately.
Good nutrition and good taste... all in one dish. This cooking method leaves the greens tender-crisp, and the spices add a dash of flavor.