Any braising green is good here, or a combination of greens. The cooking time will vary according to the green.
1 large bunch collards, washed, stemmed, coarsely chopped
1 onion, chopped
1/2 c prepared salsa, or other tomato sauce; or canned tomatoes with juice, or 1 chopped tomato
2 – 4 cloves garlic, chopped
1 1/2 c water or broth
1/2 c cider vinegar
salt, to taste
hot sauce, or red pepper flakes, to taste
1. Put all ingredients into a soup pot or Dutch oven. Bring to the boil, stirring occasionally. Reduce heat to a simmer, cover, and cook, stirring now and then, until greens are done to your liking–anywhere from 10 minutes to 2 hours. If you let it go for a while, check the liquid level. Taste for seasoning, adding extra salt and hot sauce if you like. Serve with some of the pot “likker”.