1/4 cup diced onion
2 cloves garlic, minced
1 ounce cider vinegar
2 bunches collard greens, stems removed
1 bunch mustard greens, stems removed
1 teaspoon molasses
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce (recommended: Tabasco)
Salt and freshly ground black pepper
In a saute pan over medium heat, cook the onions, garlic, and vinegar until the liquid has reduced by half. Add the greens, molasses, Worcestershire, hot sauce, 1 cup water, and salt and pepper. Cover with wax or parchment paper and simmer until the greens are tender, about 30 minutes. Adjust seasoning if needed.
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