Directions

1. 1

   Rinse the kale or collard greens thoroughly under cool running water to remove any dirt or debris. Remove and discard the thick, woody stems from each leaf, keeping only the tender leafy portions.

2. 2

   Pat the greens dry with clean paper towels or a kitchen cloth. Tear the leaves into bite-sized pieces, roughly 1/2 inch in size, or coarsely chop them into manageable strips.

3. 3

   Heat the vegetable oil in a large, deep skillet or pot with a fitted lid over medium heat. Once the oil is shimmering, add the minced garlic and sauté, stirring occasionally, until fragrant and just beginning to turn golden, about 1 to 2 minutes.

4. 4

   Add the prepared greens and water to the skillet. Stir well to distribute the garlic and liquid evenly throughout the greens. Cover the skillet with the lid and allow the greens to steam for 4 minutes.

5. 5

   Remove the lid and increase the heat to medium-high. Stir the greens constantly, watching as they wilt and reduce in volume. Continue stirring for 3 to 4 minutes until the greens are significantly smaller and most of the liquid has evaporated or been absorbed.

6. 6

   Sprinkle the salt and black pepper over the wilted greens and continue stirring on high heat for another 1 to 2 minutes. The greens should be tender and beginning to develop some caramelized edges.

7. 7

   Remove the skillet from the heat and drizzle the cider vinegar evenly over the greens. Stir gently to distribute the vinegar throughout the mixture.

8. 8

   Cover the skillet with the lid and let the greens rest for 2 to 3 minutes before serving. This allows the flavors to meld. Serve warm.