Sautéed Collard Greens With Balsamic Vinegar
submitted by Susan Dash

2 pounds collards, washed and drained
2 cups water
3 tablespoons olive oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1/8 teaspoon crushed red pepper
2 teaspoons sugar
2 tablespoons balsamic vinegar

Remove and discard the woody stems from greens. Stack the collard leaves, a few at a time, and roll. Cut them crosswise into 1/4-inch wide strips.

Bring water to a boil in large saucepan. Add collards, cover and cook over medium heat, stirring often until greens are slightly tender, about 10 to 12 minutes.

Drain greens well. Heat olive oil in large skillet over medium heat until hot.

Add leeks, garlic and crushed red pepper, cook and stir until leeks are tender, about 5 minutes.

Add drained collards and sugar, cook and stir until collards are tender, about 10 minutes.

Sprinkle balsamic vinegar over collards and toss to coat. Serve immediately.

Serves 4