"Another Kwanzaa recipe that needs a home on Zaar. This is very tart, reduce the vinegar if you prefer. Found in Chicago Tribune, I haven't tried this yet."
1 tablespoon vegetable oil or 1 tablespoon olive oil or 1 tablespoon
fresh collard greens, stemmed,chopped
hot pepper sauce, to taste
( such as Tabasco)
1 1/2 cups
( cooked or canned)
fresh ground pepper
Heat the oil in a large pot over medium heat; add the garlic; cook until fragrant, 1 minute; add the greens, vinegar, water and hot sauce; cook, stirring often, until greens slightly soften, about 5 minutes.
Cover; cook 5 more minutes.
Add the beans with 1/2 cup of the beans cooking liquid (if using canned beans, use water), cover; cook until the collards are tender, about 10 minutes.