- One bunch of collard greens
- 3 cloves of garlic chopped really small
- 3 tablespoons of olive oil
- 3 tablespoons of white wine vinegar
- Salt and black pepper
Stack the clean collards one on top of the other. Roll them up in a cigar shape, slice really thin.
Put a large fry pan on the fire, get it really hot.
Add olive oil and garlic sauté for a minute.
Shut off the fire. Add the collards and the vinegar in a quick motion. Stir.
Season with salt and black pepper. Remove from the hot pan immediately or they will overcook.
Serve as a wonderful side to any dish. Tonight we had it with pulled pork and brasilian rice with vegetables.