Directions

1. Clean the greens in a large bowl or sink full of water. Remove and discard stems and center rib from collard greens, then slice leaves crosswise into thin ribbons (about 1/4" wide). Towel dry or spin in a salad spinner to remove excess water.
2. In a 12-inch heavy-bottomed sauté pan, heat the oil over medium-high heat until it shimmers. Add the onion and sauté until soft, stirring frequently, about 2 minutes. Add the sliced greens and 1/4 teaspoon salt and toss to coat the greens in oil. Cook for about a minute, then toss the greens and let cook undisturbed for about 30 seconds. Toss again, then cook undisturbed for another 30 seconds. Continue tossing the greens and then cooking them in 30-second intervals for about 5 minutes or until the edges of some of the greens turn brown.
3. Add the minced garlic and 1/2 teaspoon black pepper and stir constantly until the garlic is fragrant. Stir in the vinegar and remove from heat. Taste and adjust for seasoning. Serve immediately with the hot pepper vinegar/hot sauce on the side.