from The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre  

Serves 4

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.