• 1 bunch mustard or collard greens, washed
• 1 sm. onion
• 1 clove garlic
• 2 t. olive oil
• 1 t. fig vinegar (or red-wine vinegar)
• salt and pepper to taste

If you're using mustard greens, first dunk them in a pot of boiling water for 30 seconds to drastically cut down on the strong taste. This provides for a much milder taste.

In a large saute pan on medium heat, put the oil in the pan, add the onion and garlic and saute for a couple of minutes. Before the onions start to turn translucent, add the greens and saute for 4 to 5 minutes. Swirl in the vinegar and season. Serve immediately.