Ingredients
3 1/2 cups mustard or collard greens (about 1/2 pound, rinsed, stems removed and coarsely shredded)
2 cups cabbage (shredded)
1 tablespoon olive oil
2 tablespoons garlic (minced)
1 onion (chopped)
1 tablespoon vinegar
Directions
- Rinse greens, remove stems, and tear in small pieces.
- In a large saucepan, boil 3 quarts of water.
- Add mustard greens, return to a boil and cook 3 minutes. Add cabbage and cook 1 more minute. Drain in colander.
- Heat a large non-stick skillet over medium high heat. Add oil and sauté garlic and onion until light brown, about 3 minutes.
- Add greens and vinegar and cook briefly, about 3 minutes. Serve hot.
