Ingredients:
1 tablespoon vegetable oil or 1 tablespoon olive oil or 1 tablespoon peanut oil
2 cloves garlic, sliced
1 bunch fresh collard greens, stemmed,chopped
2 tablespoons cider vinegar
2 tablespoons water
1/2 teaspoon hot pepper sauce, to taste ( such as Tabasco)
1 1/2 cups kidney beans ( cooked or canned)
salt
fresh ground pepper
Directions:
Heat the oil in a large pot over medium heat; add the garlic; cook until fragrant, 1 minute; add the greens, vinegar, water and hot sauce; cook, stirring often, until greens slightly soften, about 5 minutes.
Cover; cook 5 more minutes.
Add the beans with 1/2 cup of the beans cooking liquid (if using canned beans, use water), cover; cook until the collards are tender, about 10 minutes.
Stir in salt, pepper and more hot sauce to taste.
Servings: 6
Time preparation: 12 min.
Time total: 32 min.