If you are using other greens, the cooking time may vary.

1 large bunch collards or other greens
2 c water
1 T molasses
3/4 t salt
1 T peanut oil (or vegetable oil)
2 t toasted (dark) sesame oil
1/4  t red pepper flakes
1 garlic clove, minced
1 – 2  T apple cider vinegar or sherry vinegar, or to taste
1-1/2 T toasted sesame seeds

1. Wash collards. Strip leaves from stems. Roll leaves into “cigars” and cut crosswise (chiffonade) into thin strips (to make about 10 cups).

2. Combine collards in a very wide deep skillet along with the 2 cups water, molasses, salt, peanut oil, and dark sesame oil. Bring to a boil, turning collards with tongs until wilted. Cover, reduce heat some and gently boil until collards are tender but still chewy–about 15 minutes.

3. Uncover, add red pepper flakes and garlic. Raise heat and boil, stirring often,  until liquid has evaporated, about 5 minutes.

4. Season, adding vinegar gradually. Sprinkle with sesame seeds. Serve hot.