1 3/4 lbs. trimmed collard greens (see note below)
2 c. water
1/2-1 tsp. salt, to taste
1/2 tsp. pepper
3-4 tbsp. vinegar
Chopped hard cooked eggs for garnish (opt.)

1. Wash collard leaves well under cold running water. Cut crosswise into 1/2" wide strips. Place in large pot with water and salt. Bring to boiling. Lower heat to medium; cover and cook 20 to 30 minutes until greens are tender. (Cooking time will vary with age and tenderness of greens.)

2. Drain well; toss with pepper and vinegar. Place in serving bowl. Garnish with chopped hard cooked egg, if you wish.

NOTE: Two and three quarters pounds untrimmed collard greens yield about 1 3/4 pounds trimmed leaves.