Ingredients

• Salt and freshly ground black pepper, plus 2 teaspoons salt and 2 teaspoons pepper
• 1 large bunch collard greens, soaked in cold water, rinsed, and drained
• 1/2 cup olive oil
• 4 tablespoons chopped garlic
• 1/4 cup vinegar
• 3 tablespoons sugar
• Salt and freshly ground black pepper, plus 2 teaspoons salt and 2 teaspoons pepper
• 1 large bunch collard greens, soaked in cold water, rinsed, and drained
• 1/2 cup olive oil
• 4 tablespoons chopped garlic
• 1/4 cup vinegar
• 3 tablespoons sugar

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Instructions

1. Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.
2. Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.