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A simple way to dress up collard greens without going to a lot of fuss. I chose golden balsamic vinegar because its flavor is milder, and I think it best suits this dish. Make sure your olive oil is extra virgin and fresh (not stale). I created this recipe one day when I had just bought an especially lovely bunch of collards -- and it has quickly become my favorite way to eat collard greens!
Units: US | Metric
Serving Size: 1 (407 g)
Servings Per Recipe: 2