Ingredients
Method
- Half-fill a pot with water and bring it to a boil.
- Add the collard greens. Bring the water back to a boil and cook for three minutes. Stir in the cabbage and cook for one additional minute. Drain thoroughly.
- Heat oil in a skillet over medium heat. Add the onion and sauté until lightly browned, approximately 5 minutes.
- Add the greens, garlic powder, and vinegar to the skillet. Stir well and cook for about 1 minute, until most of the moisture has evaporated.
Notes
Ingredient Swap: I often use a splash of apple cider vinegar instead of white vinegar for a slightly fruitier tang that still cuts through the greens beautifully.
Storage Tip: This keeps wonderfully in the fridge for up to four days.
I store it in a sealed container, and the flavors actually meld and improve overnight.
Make-
Ahead Advice: You can boil and drain the greens and cabbage a day in advance.
Just keep them chilled, then sauté with the onions when you're ready to serve.
It saves precious minutes.
Common Mistake: The most important step is draining the greens thoroughly after boiling.
Any extra water will steam in the skillet and make the final dish soggy instead of nicely coated.
Serving Suggestion: This is my go-to quick side for grilled pork chops or a simple roasted chicken.
The bright, sharp flavor cuts through rich meats perfectly.
Equipment Note: Don't worry if you don't have a massive skillet.
I use my largest cast iron, but a Dutch oven or any wide, heavy-bottomed pot works just as well for the final sauté.