Add a little zing before they get to the table with vinegar and crushed red pepper.
- A bunch of collard greens. I prefer to buy them in one big bunch but the bagged stuff as all I could find this day. They might not have been quite as fresh but they worked well and saved me some work.
- Apple Cider Vinegar
- Crushed Red Pepper
Rinse the greens and put them in large pot. Nearly cover with water and bring to a low boil. Simmer for 20 minutes or so, or until they tender.
Drain the greens and return them to the pot.
Add a bit of vinegar.
Add crushed red pepper and salt. Stir over medium low heat for a few minutes, until it’s all mixed well and any excess water has evaporated.
Serve with pepper sauce.