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1 Tbsp canola oil
3 cloves garlic, minced
1 1/2 pounds coarsely chopped collard greens, stems and large veins removed
1/2 cup water
Splash of balsamic vinegar (optional)
Freshly ground black pepper to taste (optional)

1. Heat the oil in a wide sauté pan over medium heat.
2. Add the garlic, stir, and add the collards (you may have to add the collards in batches to allow some to wilt before all will fit in the pan).
3. Add the water and stir occasionally until the collards are bright green and tender.
4. If desired, add a splash of balsamic vinegar and pepper to taste.

Makes 4 servings. Serving size: 1 cup.