…or other greens. The cooking time will depend on the green used.

5 T olive oil, divided
2 T cider vinegar
2 T grainy mustard
salt and pepper, to taste
1/2 t sugar
1 clove garlic, minced
1 large bunch coarsely chopped, stemmed  collard greens

1. In a small bowl, combine 3 T olive oil, vinegar, mustard, salt, pepper, and sugar. Set aside.

2. In a large skillet heat remaining 2 T of olive oil. Add garlic and collards, in bunches, if necessary. Once all the collards are comfortably in the skillet, sauté until just tender–about 10 minutes. Add the vinegar mixture and toss to combine. Continue cooking until dressing is heated through. Transfer to a serving dish. Serve hot or warm as a side, or at room temperature as a salad.