|Collard greens||3⁄4 Pound, rinsed, stems removed and coarsely shredded (1 Bunch)|
|Cabbage head||1⁄3 Medium, coarsely shredded|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Onion||1 Medium, cut into quarters and sliced|
|Rice vinegar||2 Teaspoon|
In a large saucepan, boil 3 quarts of water.
Add collard greens, return to a boil and cook 3 to 4 minutes, or until greens are tender-crisp.
With a slotted spoon, remove greens, leaving the water in the pan.
Place greens in a colander and set aside.
Return water to a boil, add cabbage and cook 1 minute.
Pour into the colander and let drain.
In a large skillet, heat olive oil over medium-low setting.
Saute garlic and onions 3 to 4 minutes, or until tender-crisp.
Add greens and cabbage, and saute 2 to 3 minutes, stirring occasionally.
Toss and serve immediately.