- Salt and freshly ground black pepper, plus 2 teaspoons salt and 2 teaspoons pepper
- 1 large bunch collard greens, soaked in cold water, rinsed, and drained
- 1 large bunch mustard greens, soaked in cold water, rinsed, and drained
- 1/2 cup olive oil
- 4 tablespoons chopped garlic
- 1/4 cup vinegar
- 3 tablespoons sugar
Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.