Spicy Collards

Spicy Collards

1 large onion, diced
1 tbsp. olive oil
1 bunch collards (about 2 pounds)
2 tsps. vinegar (or to taste)
1/4 tsp.. crushed red pepper flakessalt 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.