2 1/2 pounds collard green, tough stems discarded, washed, shaken dry to remove excess water, and coarsely chopped
Bring rice wine, soy sauce, sugar, five-spice powder, and 1/4 cup water to a boil in a large casserole or Dutch oven. Add the damp greens. Cover, reduce the heat, and simmer, stirring once or twice, until the greens are very tender, about 15 minutes.
Remove the cover and simmer until the greens are no longer soupy, 3 to 4 minutes. Adjust the seasoning, adding rice vinegar to taste. Serve immediately.
Recipe courtesy Jack Bishop's VEGETABLES EVERY DAY (HarperCollins, 2001)