from The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre
2 to 3 bunches collard greens, rinsed and chopped
1 tablespoon extra virgin olive oil
4 cloves garlic, crushed
1/4 to 1 teaspoon dried chili flakes
1/4 to 1/2 cup organic apple cider or apple juice
1 to 2 tablespoons raw apple cider vinegar
1/2 teaspoon sea salt or to taste
Heat oil in a large pot over medium heat. Add garlic and sauté 30 seconds; then add the chili flakes, chopped greens, and apple cider or juice and continue to stir.
After about 4 to 6 minutes, or when the greens are tender, remove from heat. Add apple cider vinegar and sea salt. Toss gently and serve.