Collard and Mustard Greens

1. 1

   Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper.

2. 2

   Bring water to a boil.

3. 3

   Meanwhile, chop all greens into medium pieces.

4. 4

   Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes.

5. 5

   Drain and let cool.

6. 6

   Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn.

7. 7

   Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.