Spicy Collards
/1 large onion, diced
1 Tbsp olive oil
1 bunch collards (about 2 pounds)
2 tsp vinegar (or to taste)
1/4 tsp. crushed red pepper flakes
salt and pepper
Saute the onion in the oil in a large skillet or saucepan on low heat for about 10 minutes, until translucent. While the onion sautes, thoroughly rinse the collards. Remove and discard the large stem ends, and coarsely chop the leaves.
Add the moist collards to the onions and cook, covered, for about 5 minutes, stirring occasionally, until the leaves are wilted but still bright green. Stir in the vinegar and red pepper flakes. Add salt and pepper to taste, and serve immediately. Serves 4.
Variations:
--Add a cup of canned crushed tomatoes and/or 2 cups of cooked potato cubes.
--Add 2 cups of cooked field peas or lima beans
--Top with chopped black olives and chopped hard-boiled eggs
From: Moosewood Restaurant Cooks at Home