1 bunch fresh collard greens, about 3/4 lb, rinsed, stemmed, and coarsely shredded
1/3 of a medium head of cabbage, coarsely shredded
2 tbsp olive oil
1 clove garlic, minced
1 medium onion, cut into quarters and sliced
1 to 2 tsp rice vinegar, optional
In a large saucepan, boil 3 quarts of water. Add the collard greens, return to a boil and cook 3 to 4 minutes or until crisp tender. With a slotted spoon, remove greens but do not drain the water from the pan. Put the greens in a colander to drain.
Return the water to a boil and add the cabbage. Cook cabbage about 1 to 2 minutes. Pour into the colander and let drain.
In a large skillet, over medium-low heat, heat the olive oil. Saute the garlic and onions until crisp tender. Add the collard greens and the cabbage. Saute another 2 to 3 minutes, stirring occasionally. Add vinegar, if desired. Toss and serve immediately.