Greens can be cooked in minutes over high heat, making it possible to serve collards on a busy weeknight. Try this recipe with whatever green you've got on hand, or mix a few varieties together.
1 shallot, minced
2 garlic cloves, minced
2 tablespoons olive oil
1 pound collard, turnip, or mustard greens, washed, trimmed, and cut into thin strips
1 1/2 teaspoons apple cider vinegar
1/4 teaspoon dried crushed red pepper
Freshly ground black pepper
How to Make It
Cook shallot and garlic in hot oil in a Dutch oven over medium heat, stirring often, 1 minute. Stir in greens in batches, and cook, stirring often, 7 to 8 minutes or until crisp-tender. Stir in vinegar and red pepper. Season with kosher salt and black pepper. Serve immediately.